Steamed Egg
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
104Calories
9 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories104 kcal
Protein8.7 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.9 g
Total Fat8.1 g
Saturated Fat2.5 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol197 mg
Sodium247 mg
Potassium116 mg
Calcium29 mg
Iron1 mg
Magnesium8.4 mg
Phosphorus122 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline158 mg
Caffeine0 mg
Water48 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 23. The excerpt below is the record exactly as published.
Steamed Egg. Int egies or Y% tsp. butter. 1 tbsp. chopped ham. % tsp. powdered parsley, pepper and salt. Butter a small cup or tin mould, sprinkle parsley or finely chopped ham at the bottom, break a fresh egg on to it
Cook this with the app: pantry check, scaling, and the assistant.