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Toasted Egg with Cheese
From Delta Gamma cook book, 1922
Serves 1
Recipe by Frances Bragdon (Sigma).
Presented as published in 1922. 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
339Calories
19 gProtein
33 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories339 kcal
Protein19 g
Carbohydrates33 g
Fiber1.4 g
Sugars3.4 g
Total Fat14 g
Saturated Fat5.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol208 mg
Sodium795 mg
Potassium185 mg
Calcium376 mg
Iron3 mg
Magnesium31 mg
Phosphorus325 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A137 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate25 mcg
Choline151 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 47. The excerpt below is the record exactly as published.
Toasted Egg with Cheese Cut bread in large rounds and toast. Make a wall of grated cheese around edge of toast. Break an egg in the center
Cook this with the app: pantry check, scaling, and the assistant.