Shiered Eggs with Rice

Name: Shiered Eggs with Rice
Ingredients: 6 eggs; 1 cup or more of white sauce; 1/2 cup of grated cheese; 1/2 cup of bread crumbs

From Use and preparation of food, 1919

Presented as published in 1919. 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

1069Calories

72 gProtein

68 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1069 kcal

Protein72 g

Carbohydrates68 g

Fiber2.7 g

Sugars17 g

Total Fat54 g

Saturated Fat23 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.8 g

Omega-30.2 g

Cholesterol1188 mg

Sodium2321 mg

Potassium1027 mg

Calcium1114 mg

Iron8.7 mg

Magnesium109 mg

Phosphorus1329 mg

Zinc8.4 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A817 mcg

Vitamin E3.7 mg

Vitamin K6 mcg

Vitamin B60.7 mg

Vitamin B125 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.3 mg

Niacin (B3)4.6 mg

Folate226 mcg

Choline898 mg

Caffeine0 mg

Water445 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 40. The excerpt below is the record exactly as published.

SHIERED EGGS WITH RICE. Line a shallow buttered dish with hot boiled rice. Break 6 eggs and care- fully drop them one by one into the rice. Cover with 1 cup or more of white sauce to which ^ cup of grated cheese and ^ cup of bread crumbs h

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