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Savory Eggs

Name: Savory Eggs
Yield: 1 servings
Ingredients: one large onion; half a pint of milk; three hard-boiled eggs; the yolks of two eggs; one ounce of grated cheese; a teaspoonful of parsley; one squeeze of lemon juice

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

435Calories

23 gProtein

30 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories435 kcal

Protein23 g

Carbohydrates30 g

Fiber2.6 g

Sugars18 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol421 mg

Sodium611 mg

Potassium674 mg

Calcium629 mg

Iron1.4 mg

Magnesium56 mg

Phosphorus602 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D4.2 mcg

Vitamin C11 mg

Vitamin A272 mcg

Vitamin E1.2 mg

Vitamin K1.3 mcg

Vitamin B60.5 mg

Vitamin B122.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.5 mg

Folate80 mcg

Choline335 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 140. The excerpt below is the record exactly as published.

Savory Eggs. Parboil, slice and fry one large onion nearly brown, add half a pint of milk and three hard-boiled eggs cut in slices. Stir over a slow fire for two or three minutes. Beat well the yolks of two eggs with a teaspoonful of parsley (dried and chopped), one ounce of grated cheese, a little pepper and salt. Add and stir this over a slow fire for seven or eight minutes. Give one squeeze of lemon juice

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