Creamed Eggs

Name: Creamed Eggs
Ingredients: Shell and cut into halves 6 hard cooked eggs.; Reheat in one cup of white sauce.; Season with salt and pepper.; Garnish with parsley if desired.

From Wilkes County Home Demonstration Club cook book, 1947

Presented as published in 1947. 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

782Calories

95 gProtein

25 gCarbs

31 gFat

Full nutrition (32 nutrients)

Calories782 kcal

Protein95 g

Carbohydrates25 g

Fiber0.2 g

Sugars13 g

Total Fat31 g

Saturated Fat9.4 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol1456 mg

Sodium786 mg

Potassium1244 mg

Calcium394 mg

Iron2.8 mg

Magnesium106 mg

Phosphorus1805 mg

Zinc5 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin C49 mg

Vitamin A472 mcg

Vitamin E0.2 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B1236 mcg

Thiamin (B1)1 mg

Riboflavin (B2)3.3 mg

Niacin (B3)7.3 mg

Folate300 mcg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 38. The excerpt below is the record exactly as published.

CREAMED EGGS Shell and cut into halves 6 hard cooked eggs. Reheat in one cup of white sauce. Season with salt and pepper. Serve on toast. Garnish with parsley if desired.

Cook this with the app: pantry check, scaling, and the assistant.