Spanish Eggs

Name: Spanish Eggs
Ingredients: a can of tomatoes; two or three small green peppers; an onion sliced fine; a little butter; salt to taste; the number of eggs desired

From Bohemian San Francisco, 1914

Presented as published in 1914. 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

82Calories

3 gProtein

19 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories82 kcal

Protein2.7 g

Carbohydrates19 g

Fiber4 g

Sugars9.5 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium12 mg

Potassium503 mg

Calcium47 mg

Iron0.6 mg

Magnesium28 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline17 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 4. The excerpt below is the record exactly as published.

Spanish Eggs, prepared as follows: 8 SAN FRANCISCO Empty a can of tomatoes in a frying SPANISH pan; thicken with bread and add two or EGGS three small green peppers and an onion sliced fine. Add a little butter and salt to taste. Let this sim- mer gently and then carefully break on top the number of eggs desired

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