Buttered Eggs
From The home science cook book, 1902
Presented as published in 1902. 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
215Calories
19 gProtein
1 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein19 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol568 mg
Sodium213 mg
Potassium208 mg
Calcium85 mg
Iron2.6 mg
Magnesium18 mg
Phosphorus298 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 22. The excerpt below is the record exactly as published.
Buttered Eggs. Allow one teaspoon of butter to each egg, and melt it in an omelet pan. When hot, break and slip in the eggs and let them cook till firm, turning when half done. Do not allow them to brown. Add a little more butter if needed to prevent the egg from stick- ing. Serve with brown butter sauce. Fried Eggs. Use a quantity of ham or bacon fat. Break the eggs into a saucer, slip them in and dip the fat over them just as water is dipped over poached eggs. Eggs Scrambled with Onion. Melt two tablespoons of butter in the saucepan, and cook in it one tablespoon of finely chopped onion directly over the fire till yellow. Have three or four eggs
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