A La Cream
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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
1518Calories
68 gProtein
13 gCarbs
131 gFat
Full nutrition (34 nutrients)
Calories1518 kcal
Protein68 g
Carbohydrates13 g
Fiber0 g
Sugars1.9 g
Total Fat131 g
Saturated Fat63 g
Monounsaturated Fat35 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol2101 mg
Sodium758 mg
Potassium917 mg
Calcium423 mg
Iron8.8 mg
Magnesium74 mg
Phosphorus1124 mg
Zinc7 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K7.1 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.5 mg
Folate235 mcg
Choline1470 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 10. The excerpt below is the record exactly as published.
A La Cream. Boil ten eggs until hard; slice in rings; in the bottom of a baking dish place a layer of bread crumbs, then one of eggs; cover with bits of butter, pepper and salt, until all are used; pour over them a cup cream
Cook this with the app: pantry check, scaling, and the assistant.