Eggs with Cheese II

Name: Eggs with Cheese II
Ingredients: 4 eggs; i tsp. salt; i c. or 4 oz. grated cheese; i c. stale bread crumbs; few grains cayenne

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1225Calories

76 gProtein

94 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1225 kcal

Protein76 g

Carbohydrates94 g

Fiber4.9 g

Sugars7.5 g

Total Fat59 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat7.5 g

Omega-30.2 g

Cholesterol850 mg

Sodium5536 mg

Potassium712 mg

Calcium1386 mg

Iron9.3 mg

Magnesium113 mg

Phosphorus1345 mg

Zinc9.4 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A597 mcg

Vitamin E2.8 mg

Vitamin K9.8 mcg

Vitamin B60.6 mg

Vitamin B123.8 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)7.4 mg

Folate217 mcg

Choline621 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 44. The excerpt below is the record exactly as published.

Eggs with Cheese II Ingredients : 4 eggs i tsp. salt i c. or 4 oz. grated cheese few grains cayenne i c. stale bread crumbs

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