Soft-cooked Egg
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
247Calories
10 gProtein
38 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein10 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.4 g
Total Fat5.9 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol186 mg
Sodium608 mg
Potassium133 mg
Calcium179 mg
Iron17 mg
Magnesium20 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate87 mcg
Choline153 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 49. The excerpt below is the record exactly as published.
Soft-cooked Egg Ingredients : i egg i c. boiling water
Cook this with the app: pantry check, scaling, and the assistant.