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Eggs Mejidos
From The Cook County cook book, 1912
Serves 1
None
Presented as published in 1912. 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
701Calories
42 gProtein
65 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories701 kcal
Protein42 g
Carbohydrates65 g
Fiber2.6 g
Sugars26 g
Total Fat30 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1116 mg
Sodium963 mg
Potassium478 mg
Calcium320 mg
Iron21 mg
Magnesium50 mg
Phosphorus627 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)4.2 mg
Folate205 mcg
Choline888 mg
Caffeine0 mg
Water421 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 20. The excerpt below is the record exactly as published.
EGGS MEJIDOS.— Beat 6 eggs well, add 2 tablespoons of sugar and a small cup of boiling water
Cook this with the app: pantry check, scaling, and the assistant.