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Shredded Eggs
From The new practical housekeeping, 1890
Serves 3
Boiling eggs longer makes them easier to digest.
Presented as published in 1890. 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
627Calories
25 gProtein
50 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories627 kcal
Protein25 g
Carbohydrates50 g
Fiber1.9 g
Sugars11 g
Total Fat36 g
Saturated Fat9.5 g
Monounsaturated Fat14 g
Polyunsaturated Fat9 g
Omega-30.1 g
Cholesterol383 mg
Sodium1032 mg
Potassium445 mg
Calcium362 mg
Iron4 mg
Magnesium49 mg
Phosphorus400 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.2 mcg
Vitamin C1.2 mg
Vitamin A366 mcg
Vitamin E1.7 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3.9 mg
Folate62 mcg
Choline318 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 173. The excerpt below is the record exactly as published.
Shredded Eggi. — Boil six eggs hard and cut the whites in thin strips or shreds ; make a pint of white sauce, and toast six slices of bread
Cook this with the app: pantry check, scaling, and the assistant.