vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pond Lily Eggs
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. D. E. Gentry, Glencoe, 111.
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
175Calories
6 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories175 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat16 g
Saturated Fat3.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol186 mg
Sodium144 mg
Potassium71 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.2 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.3 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 37. The excerpt below is the record exactly as published.
POND LILY EGGS.— Boil eggs hard; when cold peel, take a knife and begin at the small end of the tgg and cut the white lengthwise into fifths alm.ost to the base, taking care not to cut the yolk. Turn iback the petals and roughen the surface of the yolk with a fork and put on lettuce leaves. Serve with mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.