vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Creamed Eggs
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
1161Calories
36 gProtein
11 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories1161 kcal
Protein36 g
Carbohydrates11 g
Fiber0 g
Sugars0.9 g
Total Fat107 g
Saturated Fat56 g
Monounsaturated Fat26 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol1171 mg
Sodium2736 mg
Potassium572 mg
Calcium285 mg
Iron4.4 mg
Magnesium44 mg
Phosphorus629 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K6.4 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.3 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 133. The excerpt below is the record exactly as published.
CREAMED EGGS— No. 2. To five or six eggs that have been well whipped to a froth add gradu- ally one-half pint of cream, and, while mixing add a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.