Ihuneijitim (Plain)
From Cookery, 1897
Presented as published in 1897. 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
1094Calories
55 gProtein
20 gCarbs
88 gFat
Full nutrition (34 nutrients)
Calories1094 kcal
Protein55 g
Carbohydrates20 g
Fiber0 g
Sugars0.6 g
Total Fat88 g
Saturated Fat46 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.2 g
Omega-30.2 g
Cholesterol777 mg
Sodium2222 mg
Potassium529 mg
Calcium1158 mg
Iron3.1 mg
Magnesium65 mg
Phosphorus1083 mg
Zinc7.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A499 mcg
Vitamin E2.2 mg
Vitamin K5.2 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate77 mcg
Choline457 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 24. The excerpt below is the record exactly as published.
Ihuneijitim (Plain). — Stir together in a basin throe or four eggs, a quarter of a pound of grated cheese, salt, a pinch of cayenne, and either a gill of cream or a cupful of sour milk. Have ready some hot butter in a gratin dish, put into this a few slices of bread let them slightly brown ; then pour over each one a layer of the above mixture; bake in a brisk hot oven till just set, and serve very hot. Scrambled Etjtj s.— Beat up three or four eggs
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