Egg Flowers
From Delicate dishes, 1896
Presented as published in 1896. 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
123Calories
0 gProtein
0 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.5 g
Cholesterol13 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline6.8 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from Delicate dishes (1896), page 24. The excerpt below is the record exactly as published.
EGG FLOWERS. Toast as many pieces of bread as there are persons. Dip an instant into hot cream and place on a hot platter while the eggs are preparing. Put a tablespoonful of lard into an iron skillet; let it become very hot. Break each egg carefully into a saucer and slip into the smoking fat. When the white is set tip the skillet slightly and baste the eggs with the hot grease until the yolks are covered with a thin white veil. Take up carefully and place an egg on each slice of toast. Season lightly with salt and pepper. Garnish with parsley
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