vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
A Nice Entree
From The New century cook book, 1899
Serves 2
Presented as published in 1899. 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
688Calories
28 gProtein
6 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein28 g
Carbohydrates5.9 g
Fiber0 g
Sugars0.7 g
Total Fat61 g
Saturated Fat30 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol865 mg
Sodium308 mg
Potassium389 mg
Calcium184 mg
Iron3.5 mg
Magnesium31 mg
Phosphorus463 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 67. The excerpt below is the record exactly as published.
A Nice Entree. Boil eight eggs hard, when cold cut them lengthwise and take out all the yolks carefully and pass through sieve or potato squeezer and mix with one-half pint cream, or more if required. Add pepper and salt. Place the whites in a flat baking dish, arranged prettily. Fill with the mixture and pour rest around dish. Strew with bread or cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.