Apricot Eggs
From Dainty dinners and dishes for Jewish families, 1907
If for a butter meal, whipped cream can be used instead of white of egg.
Presented as published in 1907. 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
36Calories
4 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories36 kcal
Protein3.8 g
Carbohydrates5.1 g
Fiber0.8 g
Sugars3.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium104 mg
Calcium5.2 mg
Iron0.2 mg
Magnesium4 mg
Phosphorus9.2 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate3.6 mcg
Choline1.1 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 49. The excerpt below is the record exactly as published.
APRICOT EGGS. (Eufs eu Surprise. Sponge cake. | Apricots. 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.