vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Moulded Eggs
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Serve with a white béchamel or tomato sauce.
Presented as published in 1914. 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
73Calories
6 gProtein
1 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein6.4 g
Carbohydrates0.6 g
Fiber0.1 g
Sugars0.2 g
Total Fat8.4 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol196 mg
Sodium74 mg
Potassium91 mg
Calcium34 mg
Iron1.1 mg
Magnesium8 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C5.1 mg
Vitamin A96 mcg
Vitamin E0.6 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate29 mcg
Choline147 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 73. The excerpt below is the record exactly as published.
MOULDED EGGS. Butter well individual moulds. Chop some parsley very fine and powder the inside of moulds with it ; slip in the egg carefully, sprinkle with salt and place a bit of butter over each
Cook this with the app: pantry check, scaling, and the assistant.