Creamed Eggs

Name: Creamed Eggs
Ingredients: 12 eggs, hard boiled; bread crumbs; grated cheese; 3 tablespoons butter; 3 tablespoons flour; 1 cup chicken broth; 1 cup light cream; salt; pepper; 1 teaspoon curry powder

From A lady of good taste, 1954

Presented as published in 1954. 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

1492Calories

91 gProtein

41 gCarbs

138 gFat

Full nutrition (34 nutrients)

Calories1492 kcal

Protein91 g

Carbohydrates41 g

Fiber1.1 g

Sugars15 g

Total Fat138 g

Saturated Fat43 g

Monounsaturated Fat34 g

Polyunsaturated Fat14 g

Omega-30.4 g

Cholesterol2472 mg

Sodium1365 mg

Potassium1458 mg

Calcium577 mg

Iron13 mg

Magnesium115 mg

Phosphorus1508 mg

Zinc9.1 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D15 mcg

Vitamin C2.4 mg

Vitamin A1243 mcg

Vitamin E7.2 mg

Vitamin K8.3 mcg

Vitamin B61.3 mg

Vitamin B125.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)3.5 mg

Niacin (B3)6 mg

Folate337 mcg

Choline1828 mg

Caffeine0 mg

Water858 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 17. The excerpt below is the record exactly as published.

Creamed Eggs 12 eggs, hard boiled cream sauce: bread crumbs 3 tablespoons butter grated cheese 3 tablespoons flour 1 cup chicken broth 1 cup light cream salt and pepper 1 teaspoon curry powder

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