vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Nested Eggs
From Kirmess cook book, 1907
Serves 4
Serve garnished with parsley.
Presented as published in 1907. 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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium17 mg
Calcium7 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 133. The excerpt below is the record exactly as published.
NESTED EGGS. Mrs, T, K. Egbert, New York. Take as many as you wish nested. Strain oflE the whites, being careful not to break the yolks, which you leave in the shell. Set the shells holding the yolks in a cool place until you are ready to use them. Take as many rounds of toast as you have nests to make. Spread with pounded chicken livers» beat the whites to a very stiff froth, heap on the toast^ then make a hollow in the center. Carefully drop in the yolks. Set in a very hot oven for three minutes, or until they are a very light brown. Sprinkle a little chopped parsley
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