Document Type
Circular
Type
text
Format
application/pdf
Keywords
egg, egg recipes, cooking eggs, serving eggs, home economics department
Publication Date
10-1922
Publisher
Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Circular No.
63
Pages
12
Description
When we remember that an egg is store-up food material to be used for developing the young chick, we can naturally expect it to be a good food containing the various nutrients. Eggs are more nearly interchangeable with milk than any other food. Eggs are tissue building foods, being rich in protein and mineral matter. (Phosphorus, calcium, and iron.) On account of their richness in iron, they are one of the first foods added to the growing child’s diet.
Language
en
Rights
This item is in the public domain.
Recommended Citation
Dolve, M., "Eggs" (1922). SDSU Extension Circulars. 63.
https://openprairie.sdstate.edu/extension_circ/63