Spanish Eggs
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
648Calories
13 gProtein
142 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein13 g
Carbohydrates142 g
Fiber2.3 g
Sugars0.2 g
Total Fat12 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol31 mg
Sodium10 mg
Potassium207 mg
Calcium52 mg
Iron7.7 mg
Magnesium45 mg
Phosphorus207 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)7.4 mg
Folate410 mcg
Choline10 mg
Caffeine0 mg
Water23 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 34. The excerpt below is the record exactly as published.
Spanish Eggs. Boil I cupful of rice until tender ; season with celery salt and a little pepper ; add i 1^^ October* tablespoonful of butter.
Cook this with the app: pantry check, scaling, and the assistant.