vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Hard-boiled Eggs
From Virginia Cookery-book, 1884
Serves 1
Some suggest boiling for two hours for better digestibility.
Presented as published in 1884. 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
858Calories
76 gProtein
4 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein76 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat57 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2232 mg
Sodium852 mg
Potassium828 mg
Calcium336 mg
Iron11 mg
Magnesium72 mg
Phosphorus1188 mg
Zinc7.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1764 mg
Caffeine0 mg
Water457 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 25. The excerpt below is the record exactly as published.
Hard-boiled Eggs.— Poached Eggs.— Omelet Plain. — A Very Superior Omelet. — Baked Eggs. — Shirred Eggs. — Deviled Eggs. — Scrambled Eggs. — Eggs & la Cr^me. — Omelet of Eggs. — Beef Omelet.— Potato Omelet. — Ham Omelet. — Stuifed Eggs. Soft-boiled Eggs. Although one of the simplest articles of food, there is nevertheless art in preparing a soft-boiled egg — so great an art that every householder is advised to provide her- self with an egg-boiler. This is a little apparatus made of block-tin, furnished with a receptacle for hot water and a two-storied waiter for holding at least one dozen eggs
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Cook this with the app: pantry check, scaling, and the assistant.