Egg Nests
From Cooks in clover, 1889
Serve on buttered toast.
Presented as published in 1889. 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
429Calories
38 gProtein
2 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat39 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium2761 mg
Potassium417 mg
Calcium171 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Cooks in clover (1889), page 26. The excerpt below is the record exactly as published.
Egg Nests. — Six eggs, one tablespoon of butter, ( one teaspoon of salt, and pepper
Cook this with the app: pantry check, scaling, and the assistant.