Egg Nests
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
159Calories
9 gProtein
17 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories159 kcal
Protein9 g
Carbohydrates17 g
Fiber0.9 g
Sugars2 g
Total Fat6 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol186 mg
Sodium232 mg
Potassium108 mg
Calcium64 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus130 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.2 mg
Folate55 mcg
Choline152 mg
Caffeine0 mg
Water47 g
As published
This recipe was extracted from Delicate dishes (1896), page 22. The excerpt below is the record exactly as published.
EGG NESTS. Beat the whites of as many eggs as you wish to serve and put the beaten white of each egg on a slice of toast, leaving a hole in the center. Into this, put butter, salt and pepper, with the yolk of an egg on top. Set in the oven until brown. Garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.