At the beginning of the twentieth century, chicken eggs were the main food, but duck, goose and turkey eggs were also eaten. They were considered a very nutritious food, and were also used as a substitute for meat, which was notoriously more expensive. The nutritional value of an egg was equivalent to 50 grams of meat or 150 grams of milk. And, as long as they were fresh, eggs were prescribed as a remedy for sick and convalescent children, preferably raw or lightly cooked so as to be easily digestible.