Eggs with Cheese

Name: Eggs with Cheese
Ingredients: Five eggs; Two heaping tablespoonfuls dry grated cheese; One tablespoonful butter; Half teaspoonful salt; A dash of cayenne pepper

From The chafing-dish supper, 1894

Presented as published in 1894. 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

411Calories

35 gProtein

2 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories411 kcal

Protein35 g

Carbohydrates2.1 g

Fiber0 g

Sugars1 g

Total Fat39 g

Saturated Fat10 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol975 mg

Sodium1609 mg

Potassium358 mg

Calcium235 mg

Iron4.4 mg

Magnesium34 mg

Phosphorus558 mg

Zinc3.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A441 mcg

Vitamin E2.7 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.2 mg

Folate120 mcg

Choline735 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 4. The excerpt below is the record exactly as published.

EGGS WITH CHEESE. Five eggs. Two heaping tablespoonfuls dry grated cheese. Parmesan or old English cheese is best for this. One tablespoonful butter. Half teaspoonful salt. A dash of cayenne pepper

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