Bird's-Nest Toast
From Delicate dishes, 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
864Calories
51 gProtein
84 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories864 kcal
Protein51 g
Carbohydrates84 g
Fiber4.4 g
Sugars10 g
Total Fat35 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat8.9 g
Omega-30.1 g
Cholesterol1118 mg
Sodium1232 mg
Potassium611 mg
Calcium347 mg
Iron10 mg
Magnesium75 mg
Phosphorus749 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.5 mg
Vitamin K6 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)6.1 mg
Folate297 mcg
Choline906 mg
Caffeine0 mg
Water274 g
As published
This recipe was extracted from Delicate dishes (1896), page 24. The excerpt below is the record exactly as published.
BIRD'S-NEST TOAST. Separate the white of i egg from the yolk, leaving yolk unbroken. Beat the white to a stiff froth and lay in circu- lar form on a flat pan. Drop yolk of egg in center of white and place in oven, allowing it to brown slowly. Dust with salt and pepper and serve on hot dish, allowing 5 eggs and 5 slices of toast
Cook this with the app: pantry check, scaling, and the assistant.