Creamed Eggs
From The chafing-dish supper, 1894
Presented as published in 1894. 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
730Calories
31 gProtein
10 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein31 g
Carbohydrates10 g
Fiber0 g
Sugars2.6 g
Total Fat62 g
Saturated Fat31 g
Monounsaturated Fat17 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol868 mg
Sodium1644 mg
Potassium514 mg
Calcium188 mg
Iron3.8 mg
Magnesium36 mg
Phosphorus495 mg
Zinc3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0.2 mg
Vitamin A321 mcg
Vitamin E2.1 mg
Vitamin K3.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)2.1 mg
Folate100 mcg
Choline599 mg
Caffeine0 mg
Water330 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 4. The excerpt below is the record exactly as published.
CREAMED EGGS. One gill chicken or veal stock. One gill cream. Four eggs. Half teaspoonful salt. Pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.