dairy-freenut-freesoy-free
Eggs in a Nest
From The Cook County cook book, 1912
Serves 1
None
Presented as published in 1912. 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
575Calories
42 gProtein
18 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein42 g
Carbohydrates18 g
Fiber0.8 g
Sugars2.7 g
Total Fat36 g
Saturated Fat8.6 g
Monounsaturated Fat13 g
Polyunsaturated Fat7.3 g
Cholesterol133 mg
Sodium512 mg
Potassium421 mg
Calcium91 mg
Iron2.7 mg
Magnesium47 mg
Phosphorus315 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C2.9 mg
Vitamin A109 mcg
Vitamin E1.8 mg
Vitamin K4.2 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate40 mcg
Choline113 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 22. The excerpt below is the record exactly as published.
EGGS IN A NEST.— Pile the beaten white of an egg on a round slice of toast, giving it the form of a nest; drop in the yolk and let cook in a moderate oven until set. In this case the toast takes the place of water. If desired the toast may first 'be spread with anchovy paste, fine-chopped ham or chicken, stirred into a white sauce
Cook this with the app: pantry check, scaling, and the assistant.