Belgrad Eggs

Name: Belgrad Eggs
Ingredients: six hard-boiled eggs; a cup of milk; a tablespoonful of cornstarch; a tablespoonful of olive oil; a little salt; a dash of cayenne pepper; a half dozen squares of toasted salt-rising bread

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Mushrooms, lemon, or asparagus and tomatoes combine well with this dish.

Presented as published in 1909. 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

646Calories

46 gProtein

23 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories646 kcal

Protein46 g

Carbohydrates23 g

Fiber0.1 g

Sugars15 g

Total Fat40 g

Saturated Fat16 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1148 mg

Sodium465 mg

Potassium744 mg

Calcium450 mg

Iron3.6 mg

Magnesium59 mg

Phosphorus763 mg

Zinc4.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D8.9 mcg

Vitamin C0 mg

Vitamin A525 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B124.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.4 mg

Folate132 mcg

Choline925 mg

Caffeine0 mg

Water439 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 32. The excerpt below is the record exactly as published.

BELGRAD EGGS. Take of¥ the shells from six hard-boiled eggs, chop the whites fine and rub the yolks thru a sieve. Do not mix them. Now put on a cup of milk to boil, rub a tablespoonful of cornstarch with a tablespoonful of olive oil and add to the boiling milk; then add the chopped whites, a little salt and a dash of cayenne pepper. Have ready a half dozen squares of toasted salt-rising bread

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