Birds in the Nest
From The child's cookery book, 1900
Presented as published in 1900. 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
509Calories
44 gProtein
1 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein44 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat35 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.4 g
Omega-30 g
Cholesterol500 mg
Sodium261 mg
Potassium459 mg
Calcium75 mg
Iron3.3 mg
Magnesium46 mg
Phosphorus448 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C2.7 mg
Vitamin A230 mcg
Vitamin E1.6 mg
Vitamin K2.9 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate57 mcg
Choline395 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 8. The excerpt below is the record exactly as published.
Birds in the Nest Boil two eggs for ten minutes, take off the shells, cut the eggs in halves, and cut a tiny piece off each end to make them stand upright, take out the yolks, chop up a slice of chicken into tiny pieces with a small piece of beetroot and the yolk of the egg, and add a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.