vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Pressed Eggs
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
438Calories
38 gProtein
3 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein38 g
Carbohydrates3.4 g
Fiber0.7 g
Sugars1.4 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1116 mg
Sodium484 mg
Potassium457 mg
Calcium174 mg
Iron5.5 mg
Magnesium41 mg
Phosphorus605 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C1.4 mg
Vitamin A517 mcg
Vitamin E3.7 mg
Vitamin K2.4 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.4 mg
Folate143 mcg
Choline883 mg
Caffeine0 mg
Water233 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 54. The excerpt below is the record exactly as published.
Pressed Eggs. Boil eggs 15 to ">?() minutes, then dro|» in cold water and shell ([uickly. Cho]) fine and season to taste with salt, mustard and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.