vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Dropped in Milk
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
146Calories
8 gProtein
11 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories146 kcal
Protein8 g
Carbohydrates11 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 112. The excerpt below is the record exactly as published.
Eggs Dropped in Milk. — Put one cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.