Boiled Eggs
From Physical culture cook book, 1901
For invalids or persons of weak digestion, keep eggs in water at lower temperatures.
Presented as published in 1901. 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
858Calories
76 gProtein
4 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein76 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat57 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2232 mg
Sodium859 mg
Potassium830 mg
Calcium343 mg
Iron11 mg
Magnesium74 mg
Phosphorus1188 mg
Zinc7.7 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1764 mg
Caffeine0 mg
Water694 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 36. The excerpt below is the record exactly as published.
Boiled Eggs. — The proper way to cook eggs, especially for invalids or persons of weak digestion, is to keep them in water at1 160° to 170° F
Cook this with the app: pantry check, scaling, and the assistant.