vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Eggs
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
108Calories
2 gProtein
24 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein2.1 g
Carbohydrates24 g
Fiber0.4 g
Sugars0 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium1178 mg
Potassium38 mg
Calcium19 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate68 mcg
Choline1.7 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 134. The excerpt below is the record exactly as published.
SPANISH EGGS. Boil for twenty minutes a teacupful of rice in two quarts of boiling water containing a tablespoonful of salt; drain through a colander and add a tablespoonful of butter; spread the rice thin on a hot platter and place on top of it six dropped eggs
Cook this with the app: pantry check, scaling, and the assistant.