Shirred Eggs

Name: Shirred Eggs
Ingredients: 6 eggs; 5 tablespoonfuls gravy; enough fried toast; a very little grated cheese; 1 teaspoonful butter

From The New York receipt book, 1882

Presented as published in 1882. 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

468Calories

41 gProtein

7 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories468 kcal

Protein41 g

Carbohydrates6.7 g

Fiber0.2 g

Sugars1.1 g

Total Fat34 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1129 mg

Sodium440 mg

Potassium475 mg

Calcium173 mg

Iron5.8 mg

Magnesium38 mg

Phosphorus617 mg

Zinc4.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.7 mg

Folate159 mcg

Choline887 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 11. The excerpt below is the record exactly as published.

Shirred Eggs.,— 6 eggs, 5 tablespoonfuls gravy— from poultry is best- enough fried toast to cover bottom of a flat dish ; a very iiitle grated cheese, 1 teaspoonful butter

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