Egg Toast
From Cooks in clover, 1889
None
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
3397Calories
29 gProtein
2 gCarbs
370 gFat
Full nutrition (34 nutrients)
Calories3397 kcal
Protein29 g
Carbohydrates2.5 g
Fiber0 g
Sugars2.5 g
Total Fat370 g
Saturated Fat228 g
Monounsaturated Fat99 g
Polyunsaturated Fat16 g
Omega-31.4 g
Cholesterol1672 mg
Sodium3017 mg
Potassium355 mg
Calcium203 mg
Iron2.5 mg
Magnesium29 mg
Phosphorus447 mg
Zinc2.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A3243 mcg
Vitamin E12 mg
Vitamin K31 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate101 mcg
Choline669 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Cooks in clover (1889), page 26. The excerpt below is the record exactly as published.
Egg Toast. — Four hard boiled eggs, boiled twenty minutes; one pint of drawn butter; delicate toast with all the crust removed. Chop the whites of the eggs fine and add to the warm drawn butter; this is poured over half a dozen pieces of toast
Cook this with the app: pantry check, scaling, and the assistant.