Creamed Eggs for Breakfast
From A second Dudley book of cookery and other recipes, 1914
Stir carefully to avoid lumps.
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
344Calories
14 gProtein
3 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories344 kcal
Protein14 g
Carbohydrates2.9 g
Fiber0 g
Sugars0.4 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol432 mg
Sodium154 mg
Potassium195 mg
Calcium92 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus231 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 99. The excerpt below is the record exactly as published.
CREAMED EGGS FOR BREAKFAST T3REAK into a saute pan two whole eggs, half a gill of good cream, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.