vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Soft-Boiled and Hard-Boiled Eggs
From The Pattern cook-book, 1890
Serves 1
Serve boiled eggs in a folded napkin.
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
448Calories
38 gProtein
6 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein38 g
Carbohydrates6.2 g
Fiber0.3 g
Sugars1.1 g
Total Fat29 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium483 mg
Potassium421 mg
Calcium184 mg
Iron6.9 mg
Magnesium38 mg
Phosphorus598 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate148 mcg
Choline883 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 139. The excerpt below is the record exactly as published.
a sauce-pan of boiling water, using a table-spoon or a frying-basket for the purpose. Boil them steadily for three minutes if desired "soft-boiled," and ten minutes if desired "hard-boiled." There are two methods of cooking them in the more nutritious manner : First,, place the eggs in a saucepan of cold water, and when the water boils the eggs are 3 1 8 THE PA TTERN COOK-BOOK. done ; this will take about ten minutes. Second, put six eggs
Cook this with the app: pantry check, scaling, and the assistant.