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Baked Dish with Eggs and Cream

Name: Baked Dish with Eggs and Cream
Yield: 1 servings
Ingredients: two tablespoonfuls of melted butter; two eggs whipped very light; a teacupful of milk or cream; a little salt

From Mrs. Roundell's Practical cookery book, 1898

Serves 1

Should be baked in a fire-proof dish and served in the same.

Presented as published in 1898. 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

979Calories

18 gProtein

10 gCarbs

118 gFat

Full nutrition (34 nutrients)

Calories979 kcal

Protein18 g

Carbohydrates10 g

Fiber0 g

Sugars0.4 g

Total Fat118 g

Saturated Fat53 g

Monounsaturated Fat22 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol686 mg

Sodium195 mg

Potassium379 mg

Calcium209 mg

Iron1.8 mg

Magnesium27 mg

Phosphorus342 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K6.1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water222 g

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 211. The excerpt below is the record exactly as published.

two tablespoonfuls of melted butter, beating to a white cream before adding anything else. Then put in two eggs whipped very light, a little salt, and a teacupful of milk or cream

Cook this with the app: pantry check, scaling, and the assistant.