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Eggs with Onions and Mushrooms
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
203Calories
11 gProtein
29 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories203 kcal
Protein11 g
Carbohydrates29 g
Fiber3.5 g
Sugars12 g
Total Fat5.8 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.9 g
Cholesterol187 mg
Sodium226 mg
Potassium578 mg
Calcium68 mg
Iron1.8 mg
Magnesium32 mg
Phosphorus205 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C14 mg
Vitamin A79 mcg
Vitamin E0.8 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.5 mg
Folate78 mcg
Choline171 mg
Caffeine0 mg
Water257 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 211. The excerpt below is the record exactly as published.
ggs with. Onions and Mushrooms. When 3^ou have boiled the eggs hard, take out the yolks whole, and cut the whites in slips, with some onions and mushrooms. Fry the onions and mushrooms, then add the whites, turn them about a little, dredge them with flour, and add a^ little mushroom catsup. Boil this up, then put in the yolks, and add pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.