vegetariangluten-freenut-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
- one dozen green chiles
- eight to ten fresh eggs
- season with butter
Method
Roast chiles, peel, remove seeds, and chop.
Cook in water until tender and season with butter.
Beat eggs, add chiles, and cook in hot butter.
Serve immediately.
Nutrition per serving
644Calories
54 gProtein
20 gCarbs
38 gFat
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.