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Lightest way to give an Egg to an Invalid
From Handbook of practical cookery, 1886
Serves 1
The boiling water draws the oil from the egg.
Presented as published in 1886. 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
327Calories
6 gProtein
0 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories327 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat33 g
Saturated Fat9.9 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol215 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1.3 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
Choline182 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 185. The excerpt below is the record exactly as published.
Lightest way to give an Egg to an Invalid.— One egg, one ounce dripping
Cook this with the app: pantry check, scaling, and the assistant.