vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs in Sunshine, or Ox Eyes
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1038Calories
48 gProtein
121 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories1038 kcal
Protein48 g
Carbohydrates121 g
Fiber5.5 g
Sugars14 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat8.3 g
Omega-30.6 g
Cholesterol775 mg
Sodium1435 mg
Potassium586 mg
Calcium637 mg
Iron12 mg
Magnesium90 mg
Phosphorus685 mg
Zinc4.8 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.3 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 519. The excerpt below is the record exactly as published.
a little butter. Beat up the whites of the eggs to a stiff froth, and season lightly with pepper and salt. Arrange this neatly in the dishes, and drop the yolk of an egg into a hollow made in the centre of each. Place small pieces of butter on the top, and stand the dishes on a tin with a little boiling water round them. Then bake in the oven about 5 minutes. 1384. 4 or 5 eggs. 4 or 5 rings of bread. A little butter. Eggs in Sunshine, or Ox Eyes Seasoning. 2 or 3 table-sps. milk or cream
Cook this with the app: pantry check, scaling, and the assistant.