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Eggs for Breakfast
From How we cook in Tennessee .., 1906
Serves 1
Conditions must be consistent for uniform results.
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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium99 mg
Potassium78 mg
Calcium56 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water984 g
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 for Breakfast. — Select a graniteware stewpan holding one quart. In it heat one pint of water to the boiling point, turn off the source of heat and lower into the water one egg
Cook this with the app: pantry check, scaling, and the assistant.