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Creamed Eggs
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
623Calories
21 gProtein
10 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein21 g
Carbohydrates9.5 g
Fiber0 g
Sugars2.3 g
Total Fat55 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol589 mg
Sodium371 mg
Potassium410 mg
Calcium145 mg
Iron2.4 mg
Magnesium27 mg
Phosphorus346 mg
Zinc2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.5 mcg
Vitamin C0.2 mg
Vitamin A201 mcg
Vitamin E1.3 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2 mg
Folate65 mcg
Choline378 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 455. The excerpt below is the record exactly as published.
CREAMED EGGS.- Heat together in the blazer 1 cup cream and 1 cup veal or chicken stock; add 5 eggs
Cook this with the app: pantry check, scaling, and the assistant.