Venetian Eggs

Name: Venetian Eggs
Ingredients: 2 eggs; 1 can of tomato soup; ¥% of onion cut fine; 1 pound of grated cheese; 1 cup of milk; Salt and pepper to taste.

From The housewife's aid, 1950

Recipe by Mrs. F. E. Wallace.

Presented as published in 1950. 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

2250Calories

156 gProtein

80 gCarbs

145 gFat

Full nutrition (34 nutrients)

Calories2250 kcal

Protein156 g

Carbohydrates80 g

Fiber1.4 g

Sugars19 g

Total Fat145 g

Saturated Fat78 g

Monounsaturated Fat34 g

Polyunsaturated Fat7.7 g

Omega-30.5 g

Cholesterol796 mg

Sodium8214 mg

Potassium1527 mg

Calcium4384 mg

Iron4.5 mg

Magnesium211 mg

Phosphorus3348 mg

Zinc22 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D4.3 mcg

Vitamin C10 mg

Vitamin A1284 mcg

Vitamin E3.7 mg

Vitamin K10 mcg

Vitamin B60.8 mg

Vitamin B128.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.4 mg

Niacin (B3)1.3 mg

Folate81 mcg

Choline411 mg

Caffeine0 mg

Water537 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 3. The excerpt below is the record exactly as published.

VENETIAN EGGS 2 eggs 1 can of tomato soup ¥% of onion cut fine 1 pound of grated cheese 1 cup of milk Salt and pepper to taste.

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