Shirred Eggs
From The New York receipt book, 1882
Presented as published in 1882. 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
143Calories
13 gProtein
1 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat13 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol382 mg
Sodium142 mg
Potassium139 mg
Calcium57 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 11. The excerpt below is the record exactly as published.
a very iiitle grated cheese, 1 teaspoonful butter. Melt the butter in a frying pan; when hot, break into this the eggs. Stir in gravy, and season ; stir quickly and well up from the bottom, until the whole is a soft, yellow mass. Have ready in a flat dish the fried toast. Heap the shirred eggs
Cook this with the app: pantry check, scaling, and the assistant.