Creamed Eggs
From A Little Cook-Book for a Little Girl, 1905
Grated cheese can be added for variation.
Presented as published in 1905. 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
654Calories
50 gProtein
22 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein50 g
Carbohydrates22 g
Fiber0.2 g
Sugars14 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1319 mg
Sodium869 mg
Potassium828 mg
Calcium500 mg
Iron6.2 mg
Magnesium65 mg
Phosphorus921 mg
Zinc5.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6.9 mcg
Vitamin C0 mg
Vitamin A744 mcg
Vitamin E3.8 mg
Vitamin K1.5 mcg
Vitamin B60.7 mg
Vitamin B124.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2 mg
Niacin (B3)1 mg
Folate189 mcg
Choline1021 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 4. The excerpt below is the record exactly as published.
Creamed Eggs Cook six eggs twenty minutes, and while they are on the fire make a cup of white sauce, as before : one tablespoonf ul of butter, melted, one of flour, one cup of hot milk, a little salt; cook till smooth. Peel the eggs and cut the whites into pieces as large as the tip of your finger, and put the yolks through the potato-ricer. Mix the eggs white with the sauce, and put in a hot dish, with the yolks over the top. Or, put the whites on pieces of toast, which you have dipped in part of the white sauce, and put the yolks on top, and serve on a small platter. Another nice way to cream eggs is this: Cook them till hard, and cut them all up into bits. Make the white sauce, and into it stir the 24 A LITTLE COOK BOOK beaten yolk of one egg
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.