dairy-freenut-freesoy-freefish-freeshellfish-free
Elegant Baked Eggs
From The new practical housekeeping, 1890
Serves 1
Serve in the baking dish.
Presented as published in 1890. 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
556Calories
47 gProtein
17 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein47 g
Carbohydrates17 g
Fiber0.8 g
Sugars1.3 g
Total Fat34 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1123 mg
Sodium469 mg
Potassium618 mg
Calcium185 mg
Iron7 mg
Magnesium42 mg
Phosphorus667 mg
Zinc6.3 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C2.2 mg
Vitamin A486 mcg
Vitamin E3.3 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.8 mg
Folate203 mcg
Choline897 mg
Caffeine0 mg
Water439 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 166. The excerpt below is the record exactly as published.
six eggs with one tablespoon flour and six of sweet milk ; melt a piece of butter in the frying-pan and when hot turn the whole in, and bake in very hot oven ; to be served as soon as done. A moro elaborate and very elegant dish i^ the f 'blowing : Pour enough chicken, game or veal gravy into a neat baking dish to cover the hot- tom well and stir with it a teaspoon mixed parsley and onion finely chopped. Set the dish in the oven until the gravy "begins to hiss and bubble, when break six eggs into it so that they do not crowd one another. Strew bread-crumbs thickly
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