vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Shirred Eggs
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
452Calories
39 gProtein
5 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein39 g
Carbohydrates4.9 g
Fiber0.1 g
Sugars1.1 g
Total Fat33 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1128 mg
Sodium434 mg
Potassium451 mg
Calcium171 mg
Iron5.6 mg
Magnesium37 mg
Phosphorus608 mg
Zinc4.3 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)0.5 mg
Folate152 mcg
Choline885 mg
Caffeine0 mg
Water268 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 145. The excerpt below is the record exactly as published.
SHIRRED EGGS. — Take 6 eggs, 3 tablespoons of gravy — from poultry is best — enough fried toast to cover bottom of a flat dish, a very little grated cheese, 1 teaspoon butter
Cook this with the app: pantry check, scaling, and the assistant.