vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Plain Egg Foyoung
From The national course in home economics, 1917
Serves 2
A gravy is served over it, made by mixing cornstarch, sugar, pepper, bean sauce, and water.
Presented as published in 1917. 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
133Calories
8 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories133 kcal
Protein8.5 g
Carbohydrates14 g
Fiber2.6 g
Sugars2.8 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1367 mg
Potassium653 mg
Calcium93 mg
Iron1.7 mg
Magnesium24 mg
Phosphorus159 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C2.3 mg
Vitamin A81 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline158 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 33. The excerpt below is the record exactly as published.
Plain tgg foyoung is made as follows! Beat two eggs until light. Pour over one cup of chopped celery, one-half cup bamboo tips, one-half cup of chopped water chestnuts. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.