British/Irishgluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Scotch Eggs

Name: Scotch Eggs
Yield: 1 servings
Cuisine: British/Irish
Ingredients: Four hard-boiled eggs; 1/2 lb. of sausage meat

From Miss Cameron's cookery book, 1898

Serves 1

Presented as published in 1898. 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

939Calories

60 gProtein

4 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories939 kcal

Protein60 g

Carbohydrates3.5 g

Fiber0 g

Sugars2.8 g

Total Fat75 g

Saturated Fat23 g

Monounsaturated Fat30 g

Polyunsaturated Fat14 g

Omega-30.4 g

Cholesterol903 mg

Sodium1960 mg

Potassium972 mg

Calcium130 mg

Iron5.8 mg

Magnesium58 mg

Phosphorus698 mg

Zinc7.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D7.2 mcg

Vitamin C0 mg

Vitamin A381 mcg

Vitamin E4.3 mg

Vitamin K1.3 mcg

Vitamin B60.7 mg

Vitamin B123.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)12 mg

Folate99 mcg

Choline707 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 45. The excerpt below is the record exactly as published.

Scotch Eggs. L Four hard-boiled eggs, J lb. of sausage meat

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