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Brine Eggs in Cream Sauce

Name: Brine Eggs in Cream Sauce
Yield: 6 servings
Ingredients: 6 eggs; 1 pt. cream; % lb. of salt; 2 qts. of water; 2 tbsps. of butter; 1 % tbsps. of flour; 1 pinch of pepper; Juice of % lemon, or; 2 tbsps. of vinegar

From The art of German cooking and baking, 1922

Serves 6

Quantity for 6 persons.

Presented as published in 1922. 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

352Calories

8 gProtein

6 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories352 kcal

Protein8.3 g

Carbohydrates6.4 g

Fiber0.5 g

Sugars0.6 g

Total Fat36 g

Saturated Fat17 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol277 mg

Sodium14764 mg

Potassium177 mg

Calcium100 mg

Iron1.2 mg

Magnesium16 mg

Phosphorus149 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C8.8 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate28 mcg

Choline148 mg

Caffeine0 mg

Water419 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 105. The excerpt below is the record exactly as published.

BRINE EGGS IN CREAM SAUCE. Quantity for 6 Persons. ■6 eggs 1 pt. cream % lb. of salt Juice of % lemon, or 2 qts. of water 2 tbsps. of vinegar 2 tbsps. of butter Salt to taste 1 % tbsps. of flour 1 pinch of pepper

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