Coddled Eggs
From Healthful cookery, 1904
Presented as published in 1904. 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
361Calories
27 gProtein
12 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein27 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium889 mg
Potassium573 mg
Calcium384 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 39. The excerpt below is the record exactly as published.
Coddled Eggs. — ■ Beat three eggs lightly, add to them one cup of rather hot milk and one-fourth tea- spoonful of sa
Cook this with the app: pantry check, scaling, and the assistant.