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Venetian Eggs

Name: Venetian Eggs
Yield: 1 servings
Ingredients: Eggs, 4; Strained tomatoes, 1 cup; Grated cheese, 1 cup; Butter, 1 tablespoon

From Around-the-world cook book, 1913

Serves 1

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

879Calories

64 gProtein

31 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories879 kcal

Protein64 g

Carbohydrates31 g

Fiber3.9 g

Sugars9.2 g

Total Fat65 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.3 g

Omega-30.2 g

Cholesterol881 mg

Sodium3400 mg

Potassium1345 mg

Calcium1229 mg

Iron6.7 mg

Magnesium111 mg

Phosphorus1239 mg

Zinc8.3 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C22 mg

Vitamin A597 mcg

Vitamin E2.7 mg

Vitamin K2.7 mcg

Vitamin B60.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.2 mg

Folate101 mcg

Choline605 mg

Caffeine0 mg

Water396 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 48. The excerpt below is the record exactly as published.

VENETIAN EGGS Eggs, 4, Strained tomatoes, 1 cup. Grated cheese, 1 cup. Butter, 1 tablespoon

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