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Cream of Eggs
From The Rural cook book, 1907
Serves 2
Serve hot.
Presented as published in 1907. 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
576Calories
33 gProtein
56 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein33 g
Carbohydrates56 g
Fiber11 g
Sugars28 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol437 mg
Sodium1487 mg
Potassium1468 mg
Calcium834 mg
Iron5.1 mg
Magnesium140 mg
Phosphorus747 mg
Zinc3.7 mg
Copper0.5 mg
Manganese4.9 mg
Vitamin D6.9 mcg
Vitamin C5.6 mg
Vitamin A315 mcg
Vitamin E1.7 mg
Vitamin K62 mcg
Vitamin B60.6 mg
Vitamin B123.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.2 mg
Folate67 mcg
Choline390 mg
Caffeine0 mg
Water576 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 3. The excerpt below is the record exactly as published.
Cream of Eggs.— Slice a medium-sized onion into a quart of milk and bring the milk to the scalding point in a double boiler. Strain out the onion and return the milk to the kettle with a teaspoonful of flour that has been rubbed fo a paste with the same quantity of butter. Stir to a smooth cream-like soup, and just before serving season with one teaspoonful of salt and three shakes of pepper. Chop coarsely, the white of four or five hard-boiled eggs
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