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Creamed Eggs
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
607Calories
41 gProtein
32 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein41 g
Carbohydrates32 g
Fiber0 g
Sugars13 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol963 mg
Sodium392 mg
Potassium669 mg
Calcium392 mg
Iron4.4 mg
Magnesium57 mg
Phosphorus673 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D7.5 mcg
Vitamin C0 mg
Vitamin A441 mcg
Vitamin E2.7 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.7 mg
Niacin (B3)2.1 mg
Folate150 mcg
Choline773 mg
Caffeine0 mg
Water377 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 25. The excerpt below is the record exactly as published.
Creamed Eggs One dessertspoon butter, two heaping dessertspoons flour, one and three-quarters cups of milk; boil until it thickens; add ten chopped hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.