vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ox Eyes
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
203Calories
9 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories203 kcal
Protein9.4 g
Carbohydrates16 g
Fiber0.7 g
Sugars1.8 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol201 mg
Sodium217 mg
Potassium118 mg
Calcium100 mg
Iron1.9 mg
Magnesium15 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 90. The excerpt below is the record exactly as published.
Ox Eyes. Cut slices of bread round and an inch thick ; also cut a hole in the center. Spread with butter and crisp in a quick oven. Break 1 egg in each, season with salt and pepper, and moisten with 1 table- spoon of crea
Cook this with the app: pantry check, scaling, and the assistant.