vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Snowed Eggs
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
721Calories
54 gProtein
25 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories721 kcal
Protein54 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat44 g
Saturated Fat18 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol1174 mg
Sodium611 mg
Potassium1145 mg
Calcium767 mg
Iron5.3 mg
Magnesium94 mg
Phosphorus1086 mg
Zinc5.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A636 mcg
Vitamin E3.4 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2 mg
Niacin (B3)0.7 mg
Folate141 mcg
Choline969 mg
Caffeine0 mg
Water658 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 145. The excerpt below is the record exactly as published.
2 cups of milk sweetened and flavored with vanilla; when it boils drop the beaten eggs into it by tablespoons, and as soon as they set dip them out. Let the milk cool a little, then slowly stir in the yolks of the eggs, and when thick pour it around the snowed eggs and serve. STEAMED EQQS. — Break each egg into an egg=cup, set them in a steamer and steam until cooked. They can be put in buttered patty=pans, if more convenient, and then steamed. Serve hot. STUFFED EQQS.— Cut hard-boiled eggs in two, take out the yolk, and mix it with fried onions, a little finely chopped ham, and parsley, pepper and salt; fill the whites with this mixture, and fry until the yellow browns a little. EQQ TOAST. — Take a tablespoon of butter and 2 of cream, and warm together in a frying=pan. Break 6 eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.