vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stewed Eggs
From Cooking for profit, 1886
Serves 1
Presented as published in 1886. 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
858Calories
76 gProtein
4 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein76 g
Carbohydrates4.3 g
Fiber0 g
Sugars2.2 g
Total Fat77 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2291 mg
Sodium855 mg
Potassium833 mg
Calcium340 mg
Iron11 mg
Magnesium72 mg
Phosphorus1193 mg
Zinc7.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1764 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 156. The excerpt below is the record exactly as published.
>tewed Eggs. These are eggs poached, a lai^e num- ber at once, then partly chopped. SAN FRANCISCO HOTEL GAZETTE'S 34 seasoned and dished up by spoonfuls. Drop into a saucepan of water that is boiling gemly (See No. 93) about a dozen eggs and cook medium or until the yolks begin to harden, then either drain away the water or dip the eggs into another vessel. Throw m a few small lumps ot butter, salt, and if you have white pep- per a little of th
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