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Eggs Virginia
From The Cook County cook book, 1912
Serves 2
This dish provides a complete lunch.
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
683Calories
22 gProtein
72 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein22 g
Carbohydrates72 g
Fiber7.3 g
Sugars25 g
Total Fat34 g
Saturated Fat2.4 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol7.3 mg
Sodium24 mg
Potassium845 mg
Calcium83 mg
Iron2.9 mg
Magnesium93 mg
Phosphorus322 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E5 mg
Vitamin K8.9 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.9 mg
Folate50 mcg
Choline11 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 44. The excerpt below is the record exactly as published.
EGGS VIRGINIA. — Grate 6 ears of corn, add to it ^ cup flour, mix; add ^ cup milk and the 3'olks of 2 eggs; fold in the well beat- en whites and add salt and pepper. Drop by spoonfuls in a little fat in a saucepan
Cook this with the app: pantry check, scaling, and the assistant.