vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Eggs
From The Times cook book, no. 2, 1905
Serves 1
Very appetizing.
Presented as published in 1905. 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
644Calories
54 gProtein
20 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories644 kcal
Protein54 g
Carbohydrates20 g
Fiber2.7 g
Sugars11 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.8 g
Omega-30.1 g
Cholesterol1488 mg
Sodium581 mg
Potassium1164 mg
Calcium256 mg
Iron9.2 mg
Magnesium93 mg
Phosphorus875 mg
Zinc5.7 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D8 mcg
Vitamin C436 mg
Vitamin A746 mcg
Vitamin E5.4 mg
Vitamin K27 mcg
Vitamin B61.2 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2 mg
Niacin (B3)2 mg
Folate229 mcg
Choline1196 mg
Caffeine0 mg
Water463 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 6. The excerpt below is the record exactly as published.
SPANISH EGGS. (Original.) E. L. D., 623 Court street, Los Angeles.— One dozen green chiles; roast a few moments, peel, remove seeds and chop; cook in sufficient water to steam tender; season with butter. Beat and season eight to ten fresh eggs
Cook this with the app: pantry check, scaling, and the assistant.