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Ox Eyes
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
827Calories
45 gProtein
90 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein45 g
Carbohydrates90 g
Fiber3.9 g
Sugars14 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.8 g
Omega-30.3 g
Cholesterol784 mg
Sodium1093 mg
Potassium657 mg
Calcium562 mg
Iron9.1 mg
Magnesium80 mg
Phosphorus708 mg
Zinc4.5 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D5.4 mcg
Vitamin C0 mg
Vitamin A390 mcg
Vitamin E2.3 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B122.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8.4 mg
Folate147 mcg
Choline652 mg
Caffeine0 mg
Water320 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 49. The excerpt below is the record exactly as published.
OX EYES 4 rotmd slices bread Pinch of salt 1 beaten egg Vz cup milk 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.