Mexicanbreakfastvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mexican Eggs
From The Rural cook book, 1907
Serves 3
Presented as published in 1907. 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
101Calories
8 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein7.7 g
Carbohydrates6.7 g
Fiber2 g
Sugars4.5 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium79 mg
Potassium458 mg
Calcium44 mg
Iron1.3 mg
Magnesium24 mg
Phosphorus138 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C22 mg
Vitamin A149 mcg
Vitamin E1.4 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate48 mcg
Choline158 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 83. The excerpt below is the record exactly as published.
Mexican Eggs. — Peel and chop four or five ripe tomatoes and lay them in a shallow vegetable dish or on a platter on which the peppers are to be served. Remove the stems and seeds from six or eight very tender peppers, and if desired, the skins can be peeled off in this way. Put them into a dry frying pan over a moderate fire, moving them often until they are sufficiently wilted to allow the removal of the skins. This done, put a small bit of cheese in each pepper and return them to the pan with a good lump of butter. Fry them gently so the butter will not scorch. When done pour three well-beaten eggs slightly salted
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