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Kentucky Eggs
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. John Masters, Park Ridge, 111.
Presented as published in 1912. 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
8Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories7.6 kcal
Protein0.5 g
Carbohydrates0.7 g
Fiber0.5 g
Sugars0.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Sodium138 mg
Potassium19 mg
Calcium7.9 mg
Iron0.2 mg
Magnesium6 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0.1 mg
Vitamin A0.5 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Water10 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 19. The excerpt below is the record exactly as published.
KENTUCKY EGGS.— Take the required number of eggs and make a small opening in the end of each and beat up its contents with a toothpick, a tiny spoon or any similar implement; take out a little of the beaten egg and stir in a little grated ham, salt, pep- per and a dash of rnustard. Mix well and set the eggs in a pan, open end up, bracing them so they will not tip over. Now pour into the pan enough hot water to almost cover the shells, taking care that none of it gets into them. Cook hard, break^ off the shells and serve, garnished with parsley. — Mrs. John Masters, Park Ridge, 111. EGGS A L'ARDENAISE.— Beat 6 eggs to a stiff froth, sea- son with a half teaspoon each of onion juice and chopped chives, and 1 teaspoon of finely chopped parsley, salt and pepper
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