vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
ONION EGGS
From The national course in home economics, 1917
Serves 1
Delicious.
Presented as published in 1917. 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
609Calories
43 gProtein
44 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein43 g
Carbohydrates44 g
Fiber7.7 g
Sugars20 g
Total Fat29 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium444 mg
Potassium1071 mg
Calcium272 mg
Iron6.2 mg
Magnesium81 mg
Phosphorus725 mg
Zinc4.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C33 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K2.7 mcg
Vitamin B61.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.7 mg
Folate227 mcg
Choline909 mg
Caffeine0 mg
Water630 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 136. The excerpt below is the record exactly as published.
ONION EGGS. Boil six eggs hard, slice three of the eggs, white and yellow together ; cut three onions in slices, fry in butter, lay them on a platter; place the sliced eggs over them, cover so as to keep hot ; grate the three remaining eggs, mix them with a little salt and a trifle of cayenne pepper; boil up in a little cream
Cook this with the app: pantry check, scaling, and the assistant.