Eggs with Cheese

Name: Eggs with Cheese
Ingredients: 6 eggs; 2 heaping tablespoonfuls Parmesan cheese; Y2 teaspoonful salt; Pinch of red pepper; a tablespoonful of butter

From A Little Cook-Book for a Little Girl, 1905

Parmesan cheese comes ready grated.

Presented as published in 1905. 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

476Calories

41 gProtein

4 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories476 kcal

Protein41 g

Carbohydrates3.6 g

Fiber0 g

Sugars1.1 g

Total Fat43 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol1157 mg

Sodium1791 mg

Potassium437 mg

Calcium270 mg

Iron5.3 mg

Magnesium40 mg

Phosphorus668 mg

Zinc4.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A506 mcg

Vitamin E3.2 mg

Vitamin K1.1 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate142 mcg

Choline884 mg

Caffeine0 mg

Water234 g

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 6. The excerpt below is the record exactly as published.

Eggs with Cheese 6 eggs. 2 heaping tablespoonfuls Parmesan cheese. Y2 teaspoonful salt. Pinch of red pepper. Beat the eggs without separating till light and foamy, and then add the cheese, salt, and pepper. Put a tablespoonful of butter

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