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Dainty Eggs
From The Cook County cook book, 1912
Serves 1
Suitable for an invalid.
Presented as published in 1912. 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
296Calories
12 gProtein
34 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories296 kcal
Protein12 g
Carbohydrates34 g
Fiber1.7 g
Sugars3.9 g
Total Fat12 g
Saturated Fat5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol202 mg
Sodium396 mg
Potassium162 mg
Calcium108 mg
Iron2.9 mg
Magnesium22 mg
Phosphorus169 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate86 mcg
Choline157 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 14. The excerpt below is the record exactly as published.
DAINTY EGGS.— Beat white of 1 egg, put on a thin slice of toasted bread, add the beaten yolk to white, cover with tablespoon of cream.
Cook this with the app: pantry check, scaling, and the assistant.