Hot Eggs for Invalids
From The school kitchen textbook, 1915
This is more acceptable to an invalid than a cold raw egg.
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
8 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat8.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium71 mg
Potassium70 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus100 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
Water39 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 144. The excerpt below is the record exactly as published.
Hot Eggs for Invalids Place a small bowl, suitable for serving, in a pan of water just below the boiling point ; put in one teaspoon butter and let it run over the bottom and sides ; break in one or two eggs, add a bit of salt, and pepper if liked
Cook this with the app: pantry check, scaling, and the assistant.