vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creamed Eggs
From Soyer's standard cookery, 1912
Serves 1
Serve immediately.
Presented as published in 1912. 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
50Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (22 nutrients)
Calories50 kcal
Protein0.3 g
Carbohydrates0.6 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol15 mg
Sodium3 mg
Potassium14 mg
Calcium9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water8.5 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 142. The excerpt below is the record exactly as published.
Creamed Eggs. Butter some little fireproof china saucepans, and break neatly into each a fresh egg. Pour over each a spoonful of cream, season with salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.