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Egg Nests

Name: Egg Nests
Yield: 1 servings
Ingredients: Six eggs; Six slices of toast; One-half tea-spoonful of salt; One and a-half table-spoonful of butter

From The Pattern cook-book, 1890

Serves 1

Chopped ham can be added before the egg whites.

Presented as published in 1890. 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

951Calories

54 gProtein

100 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories951 kcal

Protein54 g

Carbohydrates100 g

Fiber5.2 g

Sugars12 g

Total Fat52 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat9.5 g

Omega-30.1 g

Cholesterol1165 mg

Sodium2561 mg

Potassium654 mg

Calcium386 mg

Iron11 mg

Magnesium83 mg

Phosphorus783 mg

Zinc5.1 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.6 mg

Vitamin K7 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)7.3 mg

Folate328 mcg

Choline911 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 141. The excerpt below is the record exactly as published.

EGG NESTS. For six persons, use Six eggs. Six slices of toast. One-half tea-spoonful of salt. One and a-half table-spoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.