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Cupped Eggs
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
94Calories
7 gProtein
4 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein6.9 g
Carbohydrates3.9 g
Fiber0.1 g
Sugars0.2 g
Total Fat5.3 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium361 mg
Potassium85 mg
Calcium36 mg
Iron1 mg
Magnesium8 mg
Phosphorus111 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 36. The excerpt below is the record exactly as published.
Cupped Eggs. — Put a spoonful of highly seasoned brown gravy into each cup; set the cups in a sauce pan of boiling water and when the gravy heats, drop a fresh egg
Cook this with the app: pantry check, scaling, and the assistant.