EGGS TOLEDO STYLE (Huevos en Toledo)

Name: EGGS TOLEDO STYLE (Huevos en Toledo)
Ingredients: 1 cup minced ham; 3 tablespoons butter; 2 cups cooked peas; 6 eggs; 2 tablespoons mushrooms; 1 red sweet pepper; 12 black olives

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1181Calories

87 gProtein

27 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories1181 kcal

Protein87 g

Carbohydrates27 g

Fiber9 g

Sugars14 g

Total Fat111 g

Saturated Fat27 g

Monounsaturated Fat34 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol1376 mg

Sodium4132 mg

Potassium1953 mg

Calcium332 mg

Iron13 mg

Magnesium158 mg

Phosphorus1157 mg

Zinc9.6 mg

Copper0.7 mg

Manganese0.7 mg

Vitamin D7.7 mcg

Vitamin C153 mg

Vitamin A646 mcg

Vitamin E5 mg

Vitamin K81 mcg

Vitamin B61.6 mg

Vitamin B124.9 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)12 mg

Folate238 mcg

Choline1103 mg

Caffeine0 mg

Water664 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 57. The excerpt below is the record exactly as published.

EGGS TOLEDO STYLE (Huevos en Toledo) 1 cup minced ham 3 tablespoons butter 2 cups cooked peas 6 eggs 2 tablespoons mushrooms 1 red sweet pepper (chopped) 12 black olives

Cook this with the app: pantry check, scaling, and the assistant.