nut-freesoy-freefish-freeshellfish-free

Mexican Eggs

Name: Mexican Eggs
Yield: 1 servings
Ingredients: Eggs,; Green peppers,; Hot butter,; Ham,; Toast.

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

184Calories

14 gProtein

15 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories184 kcal

Protein14 g

Carbohydrates15 g

Fiber0.9 g

Sugars1.7 g

Total Fat7.2 g

Saturated Fat2.2 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol199 mg

Sodium585 mg

Potassium219 mg

Calcium61 mg

Iron1.9 mg

Magnesium18 mg

Phosphorus185 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.2 mcg

Vitamin C15 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.4 mg

Folate54 mcg

Choline172 mg

Caffeine0 mg

Water77 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 48. The excerpt below is the record exactly as published.

MEXICAN EGGS Eggs, Green peppers, Hot butter, Ham, Toast.

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