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To Preserve Eggs For Winter Use
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
21Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein1.7 g
Carbohydrates2.7 g
Fiber1.8 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol31 mg
Sodium12 mg
Potassium61 mg
Calcium7.7 mg
Iron0.6 mg
Magnesium26 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7.2 mcg
Choline28 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 89. The excerpt below is the record exactly as published.
To Preserve Eggs For Winter Use. Take a stone jar; have ready some wheat bran
Cook this with the app: pantry check, scaling, and the assistant.