vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Egg a la Bird’s Nest
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a warm platter.
Presented as published in 1918. 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
81Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (24 nutrients)
Calories81 kcal
Protein2.8 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Sodium143 mg
Potassium35 mg
Calcium63 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus34 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Water11 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 372. The excerpt below is the record exactly as published.
Egg a la Bird’s Nest ((Euf a la Nid) Cut round pieces of bread (one for each egg) and toast them; spread with butter and grated ham (if ham is not at hand, tongue, anchovy, chicken, or sardine can be used instead). Break the eggs, separate carefully the whites from the yolks, leave the yolks in the shell, raise them onto a plate of flour until ready to use. Beat the whites to a stiff meringue, season with a speck of salt
Cook this with the app: pantry check, scaling, and the assistant.