Baked Eggs
From The Elm City cook book, 1896
Presented as published in 1896. 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
435Calories
38 gProtein
4 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein38 g
Carbohydrates3.6 g
Fiber0.6 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium2760 mg
Potassium445 mg
Calcium180 mg
Iron5.5 mg
Magnesium40 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A481 mcg
Vitamin E3.2 mg
Vitamin K4.7 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.3 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 31. The excerpt below is the record exactly as published.
BAKED EGGS. Separate the whites and yolks of six egg, putting each yolk in a cup to itself.. Add to the whites salt and pepper. Beat to a stiff froth, spread on a buttered dish, slip the yolk on top, laying them alittle apart. Bake five minutes ina hot oven. Serve hot. PLAIN OMELET. Four eggs, one teaspoonful salt
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