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How to Boil Eggs for Breakfast
From The Swedish, French, American cook book, 1918
Serves 1
Avery nice way of serving eggs on a tray for breakfast.
Presented as published in 1918. 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
Sodium853 mg
Potassium828 mg
Calcium337 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
Water482 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 371. The excerpt below is the record exactly as published.
How to Boil Eggs for Breakfast Put water in a pan when boiling, put the eggs carefully in
Cook this with the app: pantry check, scaling, and the assistant.