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Florentine Eggs in Casseroles

Name: Florentine Eggs in Casseroles
Yield: 1 servings
Cuisine: Italian
Ingredients: Cooked spinach, finely chopped; Eggs; Butter; Béchamel Sauce; Grated Parmesan cheese; Salt

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

126Calories

9 gProtein

3 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories126 kcal

Protein9.1 g

Carbohydrates2.7 g

Fiber0 g

Sugars0.9 g

Total Fat8.5 g

Saturated Fat3.2 g

Monounsaturated Fat3 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol194 mg

Sodium259 mg

Potassium107 mg

Calcium114 mg

Iron1 mg

Magnesium11 mg

Phosphorus162 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.2 mcg

Vitamin C0.1 mg

Vitamin A114 mcg

Vitamin E0.6 mg

Vitamin K0.4 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate25 mcg

Choline150 mg

Caffeine0 mg

Water52 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.

FLORENTINE EGGS IN CASSEROLES Cooked spinach, finely chopped Eggs Butter Béchamel Sauce (p. 193) or thick Grated Parmesan cheese cream z Salt

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