vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Broiled Eggs
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Presented as published in 1885. 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
44Calories
1 gProtein
8 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein1.4 g
Carbohydrates8.2 g
Fiber0.4 g
Sugars0.9 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0.2 mg
Sodium81 mg
Potassium20 mg
Calcium18 mg
Iron0.5 mg
Magnesium3.9 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline2.4 mg
Caffeine0 mg
Water4.6 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 143. The excerpt below is the record exactly as published.
BROILED EGGS. Make as many small slices of toast as there are eggs, lay them on a platter, butter them, and on each one put an 254 FRACTJCAL AMERICAN COOKERY. egg, first broken into a cup; set the dish before the fire where the heat will strike the eggs, and let them cook to the required degree ; when the eggs are done, squeeze over them the juice of a sour orange, season them lightly with salt
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