Hard-cooked Eggs
From The school kitchen textbook, 1915
Cooking for ten minutes in rapidly boiling water results in a tough yolk.
Presented as published in 1915. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 72. The excerpt below is the record exactly as published.
Hard-cooked Eggs Cook them twenty minutes, in water just bubbling. The yolk of an egg cooked twenty minutes is dry, mealy, and easily digested ; but cooked ten minutes in rapidly boiling water, it is tough and takes longer to digest. Recipe, No. 50. Soft Custard 1 c. milk scalded. 1 tbsp. sugar. 1 egg. I tsp. flavoring. Beat the egg to a froth ; stir in the sugar and salt ; add the hot milk and mix well. Pour back into double boiler and EXPERIMENT WITH ALBUMIN OF EGGS 135 stir constantly until the foam disappears, the custard coats the spoon, and it feels thick and smooth like cream. Strain through a gravy strainer ; cool quickly ; add flavoring, and serve as a sauce with rice. Recipe, No. 51. Soft Custard (Yolks Only) 1 pt. milk. I tsp. salt. Yolks of 3 eggs. | tsp. vanilla. 6 tbsp. sugar. Scald the milk. Beat the yolks ; add the sugar and salt, and beat well. Pour the hot milk slowly into the eggs
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