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Egg Gems

Name: Egg Gems
Yield: 4 servings
Ingredients: chopped cold meat and bread crumbs, in equal quantities; a spoonful of melted butter; enough milk to wet and bind; pepper; salt

From The household cook book, 1902

Serves 4

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

83Calories

2 gProtein

11 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories83 kcal

Protein2 g

Carbohydrates11 g

Fiber0.7 g

Sugars0.9 g

Total Fat3.5 g

Saturated Fat1.9 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol7.2 mg

Sodium110 mg

Potassium30 mg

Calcium28 mg

Iron0.7 mg

Magnesium6.5 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A23 mcg

Vitamin E0.1 mg

Vitamin K1.2 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate16 mcg

Choline2.8 mg

Caffeine0 mg

Water1.5 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 142. The excerpt below is the record exactly as published.

EGG GEMS. — Mix together chopped cold meat and bread crumbs, in equal quantities. If liked, a tiny bit of onion, chopped 188 EGGS very fine, may be added to the meat and crumbs. Season with pep- per, salt, a spoonful of melted butter, and enough milk to wet and bind it together nicely. Have some gem=pans well greased, and fill with the mixture; then break an egg carefully on the top of each, season it with a little salt and pepper

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