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Baked Eggs

From an old cookbook · modernised transcription
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Baked Eggs

Ingredients

Directions

  1. Mrs. William C. Shafer.

  2. Butter ramekin; sprinkle the bottom with bread crumbs; drop in an egg; sprinkle with bread crumbs; salt and pepper. Place bits of bacon with small pieces of butter or grated cheese on top, and bake in hot oven until egg is set. Serve immediately.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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