vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs with Cucumber
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Sufficient for five pieces.
Presented as published in 1913. 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
465Calories
24 gProtein
23 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein24 g
Carbohydrates23 g
Fiber4.2 g
Sugars9.7 g
Total Fat30 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1294 mg
Potassium1467 mg
Calcium161 mg
Iron5.5 mg
Magnesium87 mg
Phosphorus419 mg
Zinc2.8 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C24 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K48 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water539 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 76. The excerpt below is the record exactly as published.
Egés with Cucumber 1 tablespoonful Crisco Y% cupful stock é; 3 eggs 1 tablespoonful tomato pulp 1 large cucumber Salt and pepper to taste 1 cupful tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.