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Spanish Eggs

Name: Spanish Eggs
Yield: 1 servings
Ingredients: 1 can of tomatoes; 1 onion; bread crumbs; butter and salt; 2 green peppers; eggs

From Mary Jane's cook book, 1916

Serves 1

Presented as published in 1916. 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

397Calories

17 gProtein

64 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories397 kcal

Protein17 g

Carbohydrates64 g

Fiber7 g

Sugars13 g

Total Fat8.4 g

Saturated Fat2.4 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol186 mg

Sodium10222 mg

Potassium741 mg

Calcium193 mg

Iron4.6 mg

Magnesium63 mg

Phosphorus275 mg

Zinc2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D1 mcg

Vitamin C57 mg

Vitamin A130 mcg

Vitamin E1.3 mg

Vitamin K14 mcg

Vitamin B60.5 mg

Vitamin B120.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)5.1 mg

Folate141 mcg

Choline173 mg

Caffeine0 mg

Water317 g

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 63. The excerpt below is the record exactly as published.

SPANISH EGGS. Tomatoes, 1 can. Onion, 1. Bread crumbs. Butter and salt. < i reen peppers, 2. Eggs. Heat tomatoes in a frying pan, thicken with bread crumbs and add chopped peppers and onion.

Cook this with the app: pantry check, scaling, and the assistant.