pescatariandairy-freenut-freesoy-free
Filled Eggs with Sauce
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
523Calories
43 gProtein
18 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein43 g
Carbohydrates18 g
Fiber1.1 g
Sugars2.8 g
Total Fat30 g
Saturated Fat9.7 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.4 g
Omega-30.2 g
Cholesterol1132 mg
Sodium916 mg
Potassium479 mg
Calcium247 mg
Iron6.5 mg
Magnesium53 mg
Phosphorus649 mg
Zinc4.6 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0.5 mg
Vitamin A481 mcg
Vitamin E3.4 mg
Vitamin K4 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.9 mg
Folate145 mcg
Choline892 mg
Caffeine0 mg
Water260 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 63. The excerpt below is the record exactly as published.
Filled Eggs— With Sauce. Boil hard one dozen eggs; take off the shell and cut length- wise. Take out the yolks, chop up with a handful of lobster meat, a few capers, seasoning; add a little bread
Cook this with the app: pantry check, scaling, and the assistant.