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Creamed Eggs
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
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
39Calories
2 gProtein
3 gCarbs
2 gFat
Full nutrition (30 nutrients)
Calories39 kcal
Protein2.1 g
Carbohydrates3.3 g
Sugars2.9 g
Total Fat2 g
Saturated Fat1.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium23 mg
Potassium92 mg
Calcium75 mg
Iron0 mg
Magnesium7.4 mg
Phosphorus62 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline11 mg
Water54 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 113. The excerpt below is the record exactly as published.
CREAMED EGGS. Mrs. J. B. Miles, Omaha, Neb. Chop fine the whites of six hard boiled eggs. Have a large cup of milk hot. season with salt, pepper and butter, thicken with a teaspoon of flour. Add the chopped whites to this. Pour over squares of toast arranged on a hot platter. Put the yolks of the eggs through a ricer over the top. Serve hot. BAKED EGGS. Mrs. W. Q. Bell. Delicious : — Twelve eggs, boil hard, cut in two. take the yolks and mash fine, add a large spoon of butter, one cup powdered crackers, one and one-half cups milk, season with pepper
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