Egg Gems
From The Common sense recipe book, 1898
Presented as published in 1898. 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
2030Calories
84 gProtein
326 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories2030 kcal
Protein84 g
Carbohydrates326 g
Fiber0 g
Sugars36 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.7 g
Omega-30.1 g
Cholesterol646 mg
Sodium498 mg
Potassium1815 mg
Calcium1055 mg
Iron24 mg
Magnesium205 mg
Phosphorus1442 mg
Zinc7.7 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A474 mcg
Vitamin E1.9 mg
Vitamin K0.5 mcg
Vitamin B60.9 mg
Vitamin B125.3 mcg
Thiamin (B1)4 mg
Riboflavin (B2)3.4 mg
Niacin (B3)26 mg
Folate672 mcg
Choline571 mg
Caffeine0 mg
Water795 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 58. The excerpt below is the record exactly as published.
EGG GEMS. Miss Wister. Three cups Graham flour, three cups milk, three eggs, one saltspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.