Fillet of Eggs
From 365 breakfast dishes, 1901
Serve warm.
Presented as published in 1901. 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
727Calories
63 gProtein
4 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein63 g
Carbohydrates4 g
Fiber0 g
Sugars2 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium711 mg
Potassium704 mg
Calcium281 mg
Iron8.8 mg
Magnesium62 mg
Phosphorus993 mg
Zinc6.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.4 mg
Folate235 mcg
Choline1471 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 25. The excerpt below is the record exactly as published.
Fillet of Eggs. Mix in a baking dish the yolks of 10 eggs with a spoonful of wine and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.