Baked Eggs
From Use and preparation of food, 1919
Presented as published in 1919. 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
122Calories
7 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein6.6 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium81 mg
Potassium86 mg
Calcium44 mg
Iron0.9 mg
Magnesium9.2 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 39. The excerpt below is the record exactly as published.
One pint of water to 1 egg and an extra cupful for each additional egg. Have ready a saucepan containing boiling water. Put eggs in saucepan, re- move to cooler part of stove and let stand from three to five minutes, if liked soft cooked; 8 to 10 minutes for medium hard; 20 to 30 minutes for very hard cooked. Temperature of water should not exceed 82° C. (180° F.). BAKED EGGS. Break eggs into a buttered platter or shallow baking dish. Sprinkle cracker crumbs and grated cheese over the top; then moisten with a few tablespoons of cream
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