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Parmesan Eggs

Name: Parmesan Eggs
Yield: 1 servings
Ingredients: Two ounces of grated parmesan cheese; 1 spring onion; 2 tablespoons sherry wine; 1 ounce of butter; 6 eggs

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

772Calories

56 gProtein

27 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories772 kcal

Protein56 g

Carbohydrates27 g

Fiber2.6 g

Sugars7.8 g

Total Fat68 g

Saturated Fat18 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.4 g

Omega-30.2 g

Cholesterol1232 mg

Sodium1430 mg

Potassium770 mg

Calcium710 mg

Iron5.9 mg

Magnesium74 mg

Phosphorus1005 mg

Zinc6.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C11 mg

Vitamin A609 mcg

Vitamin E3.5 mg

Vitamin K2.5 mcg

Vitamin B60.7 mg

Vitamin B123.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.5 mg

Folate173 mcg

Choline899 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 89. The excerpt below is the record exactly as published.

Parmesan Eggs. Two ounces of grated parmesan cheese, 1 spring onion, 2 table- spoons sherry wine, 1 ounce of butter, 6 eggs

Cook this with the app: pantry check, scaling, and the assistant.