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Creamed Eggs
From The Cook County cook book, 1912
Serves 1
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
467Calories
29 gProtein
33 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein29 g
Carbohydrates33 g
Fiber2.6 g
Sugars20 g
Total Fat35 g
Saturated Fat9.5 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol620 mg
Sodium286 mg
Potassium787 mg
Calcium413 mg
Iron2.5 mg
Magnesium61 mg
Phosphorus559 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.6 mcg
Vitamin C11 mg
Vitamin A301 mcg
Vitamin E1.7 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.1 mg
Folate107 mcg
Choline494 mg
Caffeine0 mg
Water463 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 12. The excerpt below is the record exactly as published.
CREAMED EGGS.— May be served on toast or in tureen. Cut 3 hard-boiled eggs lengthwise in 4 silces, place on a hot, shal- low vegetable dish, set in oven or range closet to keep warm. Make a cream sauce of 1 tablespoon butter, 1 tablespoon of flour, and 1 cup of milk. Cook onion
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