Title

Eggs

Authors

M. Dolve

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.

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