Moulded Eggs
From Physical culture cook book, 1901
Presented as published in 1901. 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
860Calories
76 gProtein
5 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein76 g
Carbohydrates4.6 g
Fiber0.1 g
Sugars2.3 g
Total Fat68 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2263 mg
Sodium856 mg
Potassium855 mg
Calcium344 mg
Iron11 mg
Magnesium74 mg
Phosphorus1193 mg
Zinc7.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C5.9 mg
Vitamin A979 mcg
Vitamin E6.3 mg
Vitamin K75 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate289 mcg
Choline1765 mg
Caffeine0 mg
Water463 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 36. The excerpt below is the record exactly as published.
Moulded Eggs. — On the bottom of well- buttered patty pans with straight sides sprinkle finely minced parsley and a little pepper and salt. Break an egg into each pan, set them in a large pan filled with boiling water, and bake until set. Turn out on a flat dish, and pour a white sauce over them. 4. Scrambled Eggs. — Beat six eggs slightly and salt. Put a piece of butter in the frying pan, and when hot pour in the eggs. Stir con- stantly until done. To make this dish light and juicy beat two tablespoonfuls milk with each egg. Plain Omelet (No. i).— Beat the whites of four eggs to a froth ; to the four yolks add one tablespoonful of cold milk or water, salt to taste, and beat until light. Mix the beaten whites and yolks together with a spoon. Put a spoonful of butter in an omelet pan, let the butter get hot but not THE PHYSICAL CULTURE COOK BOOK. II? brown, then put the eggs in, and be sure to cover with a lid. Take the pan immediately off the fire and set it on the top of a hot stove. In four or five minutes, when sufficiently done, loosen the omelet around the edge of the pan with a palette knife, fold one-half of the omelet over the other half and serve hot on a warm dish. To make omelets light and delicious, strictly fresh eggs must be used, and the skillet in which they are made should be used exclu- sively for that purpose. In making savory omelets, the savory in- gredients should always be beaten in with the yolks. The savory ingredient may be grated cheese or raw apples ; or finely chopped onions or ham, one heaping teaspoonful to each egg; or the amount may be varied to suit. 5. Omelet (No. 2). — Beat four eggs slightly and add one tablespoonful of cold water and a little salt
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