vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Pies
From The complete cook book, 1900
Serves 1
Eggs should not be hard.
Presented as published in 1900. 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
446Calories
38 gProtein
2 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein38 g
Carbohydrates2.3 g
Fiber0 g
Sugars1.1 g
Total Fat34 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1132 mg
Sodium427 mg
Potassium420 mg
Calcium172 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K1 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
Water232 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 90. The excerpt below is the record exactly as published.
EGG PIES. Grease a pie dish, then break into it about half as rriany eggs as it will contain. They should be dropped in carefully, so as not to break with yolks. Then for each egg add a teaspoonful of cream, and one tea- spooiiful of run butter. Season with white pepper, salt and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.