Newmarket Eggs

Name: Newmarket Eggs
Ingredients: a tablespoon of butter; an onion cut into slices; three fair-sized potatoes; well-beaten yolks of two eggs; adding salt and pepper; adding salt and pepper

From The cult of the chafing dish, 1904

Presented as published in 1904. 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

550Calories

23 gProtein

93 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein23 g

Carbohydrates93 g

Fiber12 g

Sugars10 g

Total Fat21 g

Saturated Fat3.3 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol403 mg

Sodium176 mg

Potassium2272 mg

Calcium146 mg

Iron5.7 mg

Magnesium131 mg

Phosphorus501 mg

Zinc2.9 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C100 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K9.9 mcg

Vitamin B61.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5 mg

Folate143 mcg

Choline358 mg

Caffeine0 mg

Water569 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 40. The excerpt below is the record exactly as published.

Newmarket Eggs. Put a tablespoon of butter in the Chafing Dish. When it sizzles add an onion cut into slices ; let it get well browned. Then throw in three fair-sized potatoes in slices. Pour over these the well-beaten yolks of two eggs, adding salt and pepper

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