How nurses in 1918 prepared eggs to make a patient's diet more interesting
In short: This video recreates a 1918 egg recipe designed for hospital patients. It demonstrates a simple technique to transform a standard egg into an visually appealing dish, offering a practical solution for those requiring frequent egg consumption during the First World War era.
Published in the September 1918 issue of The American Journal of Nursing, this recipe by Alice Urquhart Fewell focuses on presentation to improve the experience of a restricted diet. By separating the egg and beating the white into a stiff, nest-like structure, the cook creates a vessel for the yolk.
The process involves baking the assembled components in a hot oven until the white browns and the yolk sets. This method was intended to provide variety for patients who needed to eat eggs regularly, turning a basic nutritional staple into a more attractive meal.
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Sources
- Summary by Intellect · source: First World War eggs
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