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Eggs with Chicken
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
443Calories
38 gProtein
1 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories443 kcal
Protein38 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat31 g
Saturated Fat9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.2 g
Cholesterol314 mg
Sodium181 mg
Potassium384 mg
Calcium44 mg
Iron2.1 mg
Magnesium39 mg
Phosphorus336 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C2.7 mg
Vitamin A144 mcg
Vitamin E1 mg
Vitamin K2.7 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate32 mcg
Choline248 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 94. The excerpt below is the record exactly as published.
Eggs with Chicken. Cut hard-boiled eggs lengthwise. Remove yolks, and lay whites aside in pairs. ]\Iash yolks to a smooth paste, and add equal amount of the minced chicken. 206 SCIENTIFIC COOKING. Moisten all with a Mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.