vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Onion Eggs
From The Cook County cook book, 1912
Serves 1
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
435Calories
23 gProtein
30 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories435 kcal
Protein23 g
Carbohydrates30 g
Fiber7.7 g
Sugars15 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.3 g
Cholesterol585 mg
Sodium1307 mg
Potassium699 mg
Calcium162 mg
Iron3.1 mg
Magnesium43 mg
Phosphorus358 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.3 mcg
Vitamin C12 mg
Vitamin A224 mcg
Vitamin E1.6 mg
Vitamin K2.4 mcg
Vitamin B60.5 mg
Vitamin B121.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.7 mg
Folate125 mcg
Choline461 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 31. The excerpt below is the record exactly as published.
ONION EGGS.— Slice 3 hard-boiled eggs, white and yellow together, fry 3 sliced onions in butter, lay them on a platter. Place the sliced eggs over them, cover, grate S other hard-boiled eggs, mix with a little salt and cayenne pepper. Boil in a little cream
Cook this with the app: pantry check, scaling, and the assistant.