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Eggs Shirred in Batter
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
160Calories
3 gProtein
12 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories160 kcal
Protein2.6 g
Carbohydrates12 g
Fiber0.7 g
Sugars0.9 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.3 g
Cholesterol30 mg
Sodium116 mg
Potassium58 mg
Calcium45 mg
Iron0.7 mg
Magnesium8.2 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate16 mcg
Choline2.2 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 93. The excerpt below is the record exactly as published.
Eggs Shirred in Batter. Make batter with two tablespoons thick cream, two tablespoons stale bread crumbs, and pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.