Lucanian Eggs

Name: Lucanian Eggs
Ingredients: Cut s hard-boiled eggs in eighths; I cup of cooked macaroni; J^ a cup of grated cheese; i ^ cups of while sauce; season with salt; paprika; onion juice; anchovy essence

From 365 breakfast dishes, 1901

From 'The Boston Cooking School Magazine.'

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

1798Calories

106 gProtein

176 gCarbs

71 gFat

Full nutrition (34 nutrients)

Calories1798 kcal

Protein106 g

Carbohydrates176 g

Fiber6.9 g

Sugars28 g

Total Fat71 g

Saturated Fat29 g

Monounsaturated Fat23 g

Polyunsaturated Fat7.9 g

Omega-30.1 g

Cholesterol1573 mg

Sodium4559 mg

Potassium1664 mg

Calcium1247 mg

Iron8.6 mg

Magnesium202 mg

Phosphorus1808 mg

Zinc11 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D8.8 mcg

Vitamin C0.4 mg

Vitamin A1089 mcg

Vitamin E5.6 mg

Vitamin K5 mcg

Vitamin B61 mg

Vitamin B127.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)3.1 mg

Niacin (B3)4.7 mg

Folate249 mcg

Choline1186 mg

Caffeine0 mg

Water633 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 37. The excerpt below is the record exactly as published.

Lucanian Eggs. Cut s hard-boiled eggs in eighths, length- wise. Add I cup of cooked macaroni, J^ a cup of grated cheese and i ^ cups of while sauce ; season with salt, paprika, onion juice, and anchovy essence

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