vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Whirled Eggs
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
386Calories
11 gProtein
76 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein11 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.6 g
Total Fat4.7 g
Saturated Fat1.1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol93 mg
Sodium2276 mg
Potassium162 mg
Calcium318 mg
Iron32 mg
Magnesium31 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.9 mg
Folate140 mcg
Choline86 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 45. The excerpt below is the record exactly as published.
WHIRLED EGGS.— 1 qt. of boiling water
Cook this with the app: pantry check, scaling, and the assistant.