Spanish Eggs in Peppers
From California Mexican-Spanish cook book, 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
78Calories
7 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein6.6 g
Carbohydrates1.5 g
Fiber0.3 g
Sugars0.8 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium136 mg
Potassium151 mg
Calcium31 mg
Iron1.1 mg
Magnesium9.4 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C2.9 mg
Vitamin A81 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water57 g
As published
This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.
Spanish Eggs in Peppers Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon' tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley
Cook this with the app: pantry check, scaling, and the assistant.