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Creamed Eggs
From Lowney's cook book, 1907
Serves 2
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
637Calories
13 gProtein
18 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories637 kcal
Protein13 g
Carbohydrates18 g
Fiber3.4 g
Sugars1.3 g
Total Fat69 g
Saturated Fat24 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1 g
Cholesterol152 mg
Sodium321 mg
Potassium378 mg
Calcium94 mg
Iron1.4 mg
Magnesium28 mg
Phosphorus114 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A260 mcg
Vitamin E6.5 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.7 mg
Folate26 mcg
Choline6.4 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 128. The excerpt below is the record exactly as published.
Creamed Eggs Melt two tablespoons butter ; add two tablespoon flour, one fourth teaspoon salt, few grains cayenne, one cup cream. Cook until thick, add two egg yolks and six hard- cooked eggs, cut in pieces, and serve hot on toast. Scrambled Eggs and Tomato ^ Melt two tablespoons butter ; add one tablespoon each of chopped pepper and onion, one cup cooked tomato, one half teaspoon salt. When hot, add four eggs slightly beaten ; when scrambled, serve on toast. Poached Eggs on Toast May be prepared in chafing dish. Creamed Lobster Melt two tablespoons butter ; add one fourth teaspoon salt, few grains cayenne, two tablespoons flour
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