vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Eggs
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
359Calories
22 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein22 g
Carbohydrates23 g
Fiber4.9 g
Sugars12 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol572 mg
Sodium229 mg
Potassium889 mg
Calcium140 mg
Iron3.5 mg
Magnesium55 mg
Phosphorus389 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C51 mg
Vitamin A364 mcg
Vitamin E2.8 mg
Vitamin K16 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.5 mg
Folate130 mcg
Choline464 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 48. The excerpt below is the record exactly as published.
SPANISH EGGS Eggs, 6, Onions, 2, Tomatoes, 3, Green chilli peppers, 2, Chopped parsley, 1 salt-spoon, Melted butter, 1 tablespoon
Cook this with the app: pantry check, scaling, and the assistant.