Portuguese Eggs
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
77Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein6.5 g
Carbohydrates1.3 g
Fiber0.2 g
Sugars0.7 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium133 mg
Potassium122 mg
Calcium31 mg
Iron1 mg
Magnesium8.8 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C1.4 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 103. The excerpt below is the record exactly as published.
PORTUGUESE EGGS T)UT a tablespoonful of tomato pulp into a dish ; -L break the eggs upon this ; season and cook. Between the eggs, and at each end of the dish, put a little heap of thick tomato pulp, and on each of the eggs drop a pinch of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.