vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Shirred Eggs
From The complete cook book, 1900
Serves 1
Prepare a dish for each person.
Presented as published in 1900. 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
88Calories
6 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein6.4 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.2 g
Total Fat6.5 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol191 mg
Sodium72 mg
Potassium74 mg
Calcium31 mg
Iron0.9 mg
Magnesium6.3 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.3 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 87. The excerpt below is the record exactly as published.
SHIRRED EGGS. To shirr an egg, separate the white from the yolk, add a pinch of salt to the white and beat stiff, then pour it on a saucer, piling it high around the edges, then put the yolk in the center. Put into the oven ; bake four minutes until a delicate brown. Before serving, season with salt and pepper and a teaspoonful of cream
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