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Spanish Eggs

Name: Spanish Eggs
Yield: 3 servings
Ingredients: 2 slices onion; 2 tablespoons tongue; 1 tablespoon olive oil; 2 cups mushrooms; 1 cup cooked tomatoes; 3 eggs; Dash of red pepper; 1 saltspoon salt

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

161Calories

11 gProtein

15 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories161 kcal

Protein11 g

Carbohydrates15 g

Fiber2.8 g

Sugars7.3 g

Total Fat6.7 g

Saturated Fat3 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol195 mg

Sodium3326 mg

Potassium587 mg

Calcium64 mg

Iron2.2 mg

Magnesium30 mg

Phosphorus206 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D1.1 mcg

Vitamin C39 mg

Vitamin A99 mcg

Vitamin E1 mg

Vitamin K2.8 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.8 mg

Folate65 mcg

Choline167 mg

Caffeine0 mg

Water260 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 49. The excerpt below is the record exactly as published.

SPANISH EGGS l^ 2 slices onion 2 tablespoons tongue 1 tablespoon olive oil Dash of red pepper 2 cups mushrooms 1 saltspoon salt 1 cup cooked tomatoes 3 eggs

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