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Creamed Eggs

Name: Creamed Eggs
Yield: 1 servings
Ingredients: 4 eggs; 3 tbl. grtd. old English; % CUP thin cream cheese; 1 tbl. butter; % tsp. paprika; 14 tsp. salt

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 1

Presented as published in 1914. 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

846Calories

57 gProtein

5 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories846 kcal

Protein57 g

Carbohydrates5.1 g

Fiber0.2 g

Sugars1.2 g

Total Fat77 g

Saturated Fat33 g

Monounsaturated Fat18 g

Polyunsaturated Fat5.5 g

Omega-30.2 g

Cholesterol912 mg

Sodium1764 mg

Potassium397 mg

Calcium1083 mg

Iron3.8 mg

Magnesium62 mg

Phosphorus1027 mg

Zinc7.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A766 mcg

Vitamin E3.3 mg

Vitamin K4.3 mcg

Vitamin B60.4 mg

Vitamin B123.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.3 mg

Folate123 mcg

Choline588 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 80. The excerpt below is the record exactly as published.

CEEAMED EGGS. 4 eggs 3 tbl. grtd. old English % CUP thin cream cheese 1 tbl. butter % tsp. paprika 14 tsp. salt

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