vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Eggs (B)
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
286Calories
25 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein25 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium285 mg
Potassium276 mg
Calcium113 mg
Iron3.5 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water177 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 (B). — Cover the eggs with cold water and place over fire. When the water begins to boil they will be cooked properly for soft boiled eggs. If allowed to remain four or five minutes they will be hai'd boile
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