vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Breakfast Egg-Nest
From The Times cook book, no. 2, 1905
Serves 1
Serve immediately.
Presented as published in 1905. 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
234Calories
12 gProtein
30 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories234 kcal
Protein12 g
Carbohydrates30 g
Fiber1.4 g
Sugars3.4 g
Total Fat6.9 g
Saturated Fat2.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol186 mg
Sodium357 mg
Potassium139 mg
Calcium155 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.9 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 143. The excerpt below is the record exactly as published.
BREAKFAST EGG-NEST. Toast squares of bread quite brown, say four inches square. Beat the whites of eggs (as many as persons to be served, or one for each square of toast) until stiff; place this on the toast, leaving an empty ring center, into which put the unbeaten or whole yolk of an egg
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