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Egg Nests on Toast
From The national course in home economics, 1917
Serves 1
Serve immediately. A spoonful of finely chopped ham may be added to the toast.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 391. The excerpt below is the record exactly as published.
EQQ NESTS ON TOAST. (Nice for Easter Supper.) Six eggs, six slices toast, one-half teaspoon salt, one and one-naif table- spoons butter
Cook this with the app: pantry check, scaling, and the assistant.