vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Foam Eggs
From The household gas cookery book, 1900
Serves 1
Serve immediately.
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
73Calories
6 gProtein
1 gCarbs
9 gFat
Full nutrition (17 nutrients)
Calories73 kcal
Protein6 g
Carbohydrates0.9 g
Total Fat8.6 g
Cholesterol10 mg
Sodium0.4 mg
Potassium0.9 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E1 mg
Riboflavin (B2)0.2 mg
Water36 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 80. The excerpt below is the record exactly as published.
the yolks of 3 eggs, and add gradually, stirring all the time. Have ready 3 or 4 eggs that have been boiled for 3J minutes, remove their shells, GAS COOKERY BOOK. H5 Ivt P!uZ thw in an,fntrfe dish. Pour the sauce er them, and sprinkle a teaspoonful of chopped parsley over the whole, and serve. PP Foam Eggs.— Have as many little round egg tins— fhp Pre C ma foam dishes, or ramakin cases— as there are eggs. Put into each of them the white of gg beaten up to a foam ; make a hole in this and ?md Pol y0ik Mhole- , Sprinkle with sak/ ^pp^ !ttle Paprika and mixed parsley
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