Creamed Eggs
From The home science cook book, 1902
Presented as published in 1902. 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
385Calories
28 gProtein
21 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein28 g
Carbohydrates21 g
Fiber0.2 g
Sugars13 g
Total Fat20 g
Saturated Fat8.5 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol577 mg
Sodium648 mg
Potassium602 mg
Calcium394 mg
Iron3.1 mg
Magnesium46 mg
Phosphorus557 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A439 mcg
Vitamin E1.8 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.9 mg
Folate94 mcg
Choline441 mg
Caffeine0 mg
Water313 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 22. The excerpt below is the record exactly as published.
Creamed Eggs. Have ready one cup of hot white sauce seasoned as desired. Mix in the beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.