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Eggs en Surprise
From How we cook in Tennessee .., 1906
Serves 11
Serves ten to twelve.
Presented as published in 1906. 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
67Calories
3 gProtein
15 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories67 kcal
Protein3.2 g
Carbohydrates15 g
Fiber1.1 g
Sugars13 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium82 mg
Calcium17 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus7.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A7.2 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline3.9 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 36. The excerpt below is the record exactly as published.
Eggs en Surprise. — Drain the syrup from a can of choice apricots. To two cups of syrup add the juice of two oranges and one lemon, and half a cup of sugar; set over the fire to become hot. Soften two level tablespoons of granulated gela- tine in half a cup of cold water, and turn into the hot liquid. Stir until the gelatine is dissolved, then strain through a cheese- cloth. Reserve half a cup and set the rest to cool in ice-water. Beat the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.