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Birds' Nests

Name: Birds' Nests
Yield: 1 servings
Ingredients: Take the required number of hard-boiled eggs; half a teaspoonful of curry powder; roll in egg; breadcrumbs; fry a golden brown; serve each half on a round of fried toast

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

81Calories

6 gProtein

1 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories81 kcal

Protein6.4 g

Carbohydrates1.1 g

Fiber0.5 g

Sugars0.6 g

Total Fat5.4 g

Saturated Fat1.7 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol187 mg

Sodium63 mg

Potassium75 mg

Calcium30 mg

Iron0.8 mg

Magnesium7.6 mg

Phosphorus90 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.8 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate23 mcg

Choline148 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 143. The excerpt below is the record exactly as published.

Birds' Nests. Take the required number of hard-boiled eggs, cover them with smoothly-mashed potato, in which half a teaspoonful of curry powder has been mixed; roll in egg and breadcrumbs, and fry a golden brown. Cut in half and serve each half on a round of fried toast

Cook this with the app: pantry check, scaling, and the assistant.