vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Creamed Eggs
From San Rafael cook book, 1906, 1906
Serves 5
Serve immediately.
Presented as published in 1906. 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
686Calories
8 gProtein
7 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories686 kcal
Protein7.6 g
Carbohydrates7.3 g
Fiber0 g
Sugars0.1 g
Total Fat70 g
Saturated Fat39 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol305 mg
Sodium81 mg
Potassium223 mg
Calcium131 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus166 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline88 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 45. The excerpt below is the record exactly as published.
CREAMED EGGS— Mrs. J. L. Tharp. 3 eggs for 5 guests; boil 10 minutes, then lay in cold water to cool. Prepare toast cut in any fancy shapes desired. Put 1 pt. of cream to heat, not boil. Separate ■whites from yolks of eggs; press whites through fruit presser, then add to cream. Have toast arranged! upon a platter; having pressed yolks through fruit presser, pile upon each piece of toast; pour cream around; add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.