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Lucanian Eggs

Name: Lucanian Eggs
Yield: 3 servings
Ingredients: 1/2 cup grated cheese; essence anchovy; 1 1/2 cups white sauce; salt; paprika; onion juice; 1/2 cup buttered crumbs; 5 hard-boiled eggs; 1 cup cooked macaroni

From The Cook County cook book, 1912

Serves 3

Recipe by Mrs. P. T. McLaren, Mayfair, 111.

Presented as published in 1912. 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

666Calories

29 gProtein

62 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories666 kcal

Protein29 g

Carbohydrates62 g

Fiber2.3 g

Sugars7.5 g

Total Fat33 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol336 mg

Sodium928 mg

Potassium460 mg

Calcium372 mg

Iron2.5 mg

Magnesium64 mg

Phosphorus504 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D3.3 mcg

Vitamin C0.9 mg

Vitamin A333 mcg

Vitamin E1.5 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.8 mg

Folate62 mcg

Choline266 mg

Caffeine0 mg

Water159 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 20. The excerpt below is the record exactly as published.

LUCANIAN EGGS. — 1/2 cup grated cheese, essence anchovy, 1^ cups white sauce, salt and paprika, onion juice, ^ cup but- tered crumbs. Cut 5 hard>-boiled eggs in eighths lengthwise, add 1 cup cooked macaroni

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