vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Eggs
From The new Kentucky home cook book, 1884
Serves 2
Poached eggs are very nice served in this way.
Presented as published in 1884. 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
538Calories
25 gProtein
72 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein25 g
Carbohydrates72 g
Fiber1.2 g
Sugars0.7 g
Total Fat20 g
Saturated Fat4.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol574 mg
Sodium1399 mg
Potassium315 mg
Calcium125 mg
Iron6.5 mg
Magnesium45 mg
Phosphorus400 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate275 mcg
Choline446 mg
Caffeine0 mg
Water598 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 93. The excerpt below is the record exactly as published.
SPANISH EGGS. Steam one hour one tea-cupful of rice in one quart of water, to which has been added one tea-spoonful of salt. When done, stir in a table-spoonful of butter, and spread lightly on a dish. On the rice place six eggs
Cook this with the app: pantry check, scaling, and the assistant.