Coddled 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
180Calories
7 gProtein
27 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein6.7 g
Carbohydrates27 g
Fiber1.2 g
Sugars3.8 g
Total Fat4.9 g
Saturated Fat1.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol33 mg
Sodium213 mg
Potassium149 mg
Calcium121 mg
Iron1.5 mg
Magnesium17 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate53 mcg
Choline53 mg
Caffeine0 mg
Water71 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.
Coddled Eggs. Allow one-fourth cup of milk for each beaten egg
Cook this with the app: pantry check, scaling, and the assistant.