vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Pacha Eggs
From Soyer's standard cookery, 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
27Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein1.4 g
Carbohydrates1 g
Fiber0.2 g
Sugars0.4 g
Total Fat1.9 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.6 mg
Sodium72 mg
Potassium19 mg
Calcium42 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3 mcg
Choline0.6 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 145. The excerpt below is the record exactly as published.
Pacha Eggs. Garnish a dish with a large tablespoonful of minced onions cooked in butter and unbrowned. Break the eggs over the garnish, sprinkle with a small tablespoonful of dry, grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.