Eggs with Cheese III

Name: Eggs with Cheese III
Ingredients: \ Ib. cheese; i tbsp. chopped parsley; 8 eggs; \ tsp. salt; few grains nutmeg

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

1497Calories

103 gProtein

8 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1497 kcal

Protein103 g

Carbohydrates8.4 g

Fiber0 g

Sugars2.2 g

Total Fat115 g

Saturated Fat56 g

Monounsaturated Fat32 g

Polyunsaturated Fat10 g

Omega-30.4 g

Cholesterol1715 mg

Sodium2635 mg

Potassium727 mg

Calcium1828 mg

Iron7.4 mg

Magnesium109 mg

Phosphorus1831 mg

Zinc13 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A1357 mcg

Vitamin E5.9 mg

Vitamin K6.6 mcg

Vitamin B60.8 mg

Vitamin B126 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.8 mg

Niacin (B3)0.4 mg

Folate236 mcg

Choline1176 mg

Caffeine0 mg

Water388 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 III Ingredients : \ Ib. cheese grated or i tbsp. chopped parsley cut into small pieces few grains nutmeg 8 eggs \ tsp. salt

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