vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Eggs (A)
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
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
519Calories
44 gProtein
7 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories519 kcal
Protein44 g
Carbohydrates6.5 g
Fiber0.3 g
Sugars1.3 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1302 mg
Sodium554 mg
Potassium490 mg
Calcium212 mg
Iron7.8 mg
Magnesium44 mg
Phosphorus697 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A560 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate171 mcg
Choline1030 mg
Caffeine0 mg
Water287 g
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 31. The excerpt below is the record exactly as published.
Boiled Eggs (A). — Have a saucepan of boiling water. Remove to the back of the stove w^here the water will not boil and add the eggs, being careful that there is sufficient water to cover them. Let them stand from seven to ten minutes
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