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Planked Eggs
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
448Calories
14 gProtein
25 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories448 kcal
Protein14 g
Carbohydrates25 g
Fiber1.5 g
Sugars1.7 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.2 g
Cholesterol112 mg
Sodium683 mg
Potassium312 mg
Calcium94 mg
Iron3.2 mg
Magnesium27 mg
Phosphorus165 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A3 mcg
Vitamin E0.1 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.4 mg
Folate40 mcg
Choline4.4 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 94. The excerpt below is the record exactly as published.
Planked Eggs." One cup cold cooked corned beef or tongue, and equal quantity of fine bread crumbs. Moisten with -cream, and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.