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Parmesan Eggs

Name: Parmesan Eggs
Yield: 1 servings
Ingredients: 2 oz. of parmesan cheese; 1 sprig of onion; 2 tablespoons of sherry wine; 6 eggs beaten together

From The Cook County cook book, 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

772Calories

56 gProtein

27 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories772 kcal

Protein56 g

Carbohydrates27 g

Fiber2.6 g

Sugars7.8 g

Total Fat45 g

Saturated Fat18 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.4 g

Omega-30.2 g

Cholesterol1165 mg

Sodium1427 mg

Potassium764 mg

Calcium706 mg

Iron5.9 mg

Magnesium73 mg

Phosphorus1000 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

Water396 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 32. The excerpt below is the record exactly as published.

PARMESAN EGGS.— Grate 2 oz. of parmesan cheese into a saucepan, add 1 sprig of onion chopped, and 2 tablespoons of sherry wine; stir until cheese is melted. Add 6 eggs beaten to- gethe

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