vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Eggs
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
94Calories
0 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein0.1 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat10 g
Saturated Fat1.6 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat6.2 g
Omega-30.7 g
Cholesterol5.8 mg
Sodium88 mg
Potassium2.8 mg
Calcium1.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.2 mcg
Vitamin E0.5 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.7 mcg
Choline4.7 mg
Caffeine0 mg
Water3 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 360. The excerpt below is the record exactly as published.
Cream Eggs. — Boil some fresh eggs for 5 minutes, lay them iu cold water ; when cold remove the shell, and wrap each egg in 2 or 3 lettuce leaves. Serve to each person 1 egg on a small plate with 1 tablespoonf ul mayonnaise over it. A few capers
Cook this with the app: pantry check, scaling, and the assistant.