Creamed Eggs
From The Common sense recipe book, 1898
Presented as published in 1898. 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
890Calories
72 gProtein
21 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories890 kcal
Protein72 g
Carbohydrates21 g
Fiber0 g
Sugars14 g
Total Fat66 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat9.8 g
Omega-30.2 g
Cholesterol1921 mg
Sodium804 mg
Potassium1069 mg
Calcium583 mg
Iron9.2 mg
Magnesium91 mg
Phosphorus1247 mg
Zinc7.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A878 mcg
Vitamin E5.4 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B125.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.7 mg
Niacin (B3)1.2 mg
Folate248 mcg
Choline1513 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 57. The excerpt below is the record exactly as published.
CREAMED EGGS. Boil ten eggs until quite hard, remove the shells, and cut in thick slices. Make a sauce by putting together in the frying- pan a tablespoon of butter and one of flour. Blend smooth, add a teacup of rich sweet milk, and stir until it boils. Pepper and salt
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