A dainty way of Cooking an Egg
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
72Calories
3 gProtein
17 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein3.1 g
Carbohydrates17 g
Fiber6.3 g
Sugars0.9 g
Total Fat1.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol1.8 mg
Sodium11 mg
Potassium355 mg
Calcium129 mg
Iron2.4 mg
Magnesium45 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.3 mg
Manganese3.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A12 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate4.3 mcg
Choline5.5 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 5. The excerpt below is the record exactly as published.
A dainty way of Cooking an Egg. Take a large saucer, and rub it with butter, and set it over a pan of boiling water Beat an egg lightly with i tablespoonful of milk and a pinch of pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.