Seasoned Eggs

Name: Seasoned Eggs
Ingredients: an onion; J ounce butter; 1 gill milk; 4 hard eggs; salt; pepper; celery salt

From English and French cookery, 1890

Presented as published in 1890. 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

419Calories

31 gProtein

21 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories419 kcal

Protein31 g

Carbohydrates21 g

Fiber2.6 g

Sugars13 g

Total Fat35 g

Saturated Fat8.6 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol792 mg

Sodium338 mg

Potassium680 mg

Calcium298 mg

Iron3.8 mg

Magnesium54 mg

Phosphorus565 mg

Zinc3.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5.2 mcg

Vitamin C11 mg

Vitamin A359 mcg

Vitamin E2.2 mg

Vitamin K1.2 mcg

Vitamin B60.6 mg

Vitamin B122.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.5 mg

Folate123 mcg

Choline619 mg

Caffeine0 mg

Water396 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 76. The excerpt below is the record exactly as published.

Seasoned Egg'S. — Out an onion in dice ; put in a hot pan J ounce butter ; turn on the fire 1 minute. Add a little flour, and 1 gill milk ; boil 5 minutes. Add 4 hard eggs cut in large dice ; season with salt, pepper, and celery salt

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