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Eggs in a Nest
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
680Calories
29 gProtein
30 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein29 g
Carbohydrates30 g
Fiber0.8 g
Sugars11 g
Total Fat49 g
Saturated Fat14 g
Monounsaturated Fat25 g
Polyunsaturated Fat13 g
Omega-30.1 g
Cholesterol573 mg
Sodium1147 mg
Potassium592 mg
Calcium365 mg
Iron4 mg
Magnesium54 mg
Phosphorus538 mg
Zinc3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C4.7 mg
Vitamin A574 mcg
Vitamin E2.5 mg
Vitamin K40 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.6 mg
Folate101 mcg
Choline477 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 87. The excerpt below is the record exactly as published.
EGGS IN A NEST. Boil six eggs twenty minutes. Remove the shells. Separate the yolks without breaking; or rub them to a smooth paste with a little olive oil to moisten, »nd The Complete Cook Book. 185 shape them into small balls. Cut the whites in thin narrow slices, and mix with them an equal quantity of fine shredded chicken, ham or salmon, and a table- spoonful of fine sprigs of parsley. Pile this mixture, which should be light and feathery, on a platter in a circular or oval ring, and put the mixture in the cen- ter. Set the platter in a steamer, to settle the mixture. Make a pint of thick white sauce
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