vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiling Eggs
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
Sodium853 mg
Potassium828 mg
Calcium337 mg
Iron11 mg
Magnesium72 mg
Phosphorus1188 mg
Zinc7.7 mg
Copper0.4 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
Water482 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 96. The excerpt below is the record exactly as published.
BOILING EGGS. Put the eggs in some vessel that can be closely covered, and when the tea-kettle boils pour in wa- ter enough to cover them
Cook this with the app: pantry check, scaling, and the assistant.