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Planked Eggs
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
377Calories
11 gProtein
16 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories377 kcal
Protein11 g
Carbohydrates16 g
Fiber1 g
Sugars1.2 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat0.7 g
Cholesterol99 mg
Sodium820 mg
Potassium161 mg
Calcium76 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus118 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate26 mcg
Choline30 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 32. The excerpt below is the record exactly as published.
LANKED- EGGS.— 2/3 cup finely cooked cold corned beef or corned tongue. Add an equal quantity of fine bread crumbs, moisten with cream and season with salt and pepper, and make nests and border of duchess potatoes, using a pastry tube with rose tip. Put a buttered or poached egg
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