vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Creamed Eggs (for Lent)

Name: Creamed Eggs (for Lent)
Yield: 2 servings
Ingredients: Two table-spoonfuls of butter; Two table-spoonfuls (scant) of flour; One pint of milk; Four eggs; One tea-spoonful of salt; One-quarter tea-spoonful of pepper; One-half of a small onion; Six slices of toast

From The Pattern cook-book, 1890

Serves 2

Onion juice can be used instead of onion.

Presented as published in 1890. 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

595Calories

30 gProtein

71 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories595 kcal

Protein30 g

Carbohydrates71 g

Fiber3.3 g

Sugars19 g

Total Fat32 g

Saturated Fat8.4 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol434 mg

Sodium1888 mg

Potassium693 mg

Calcium477 mg

Iron5.3 mg

Magnesium71 mg

Phosphorus559 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D4.3 mcg

Vitamin C2.8 mg

Vitamin A238 mcg

Vitamin E1.4 mg

Vitamin K4 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.4 mg

Folate160 mcg

Choline354 mg

Caffeine0 mg

Water355 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 141. The excerpt below is the record exactly as published.

CREAMED EGGS. (fOR LENT.) Two table-spoonfuls of butter. Two table-spoonfuls (scant) of flour. One pint of milk. Four eggs. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One-half of a small onion. Six slices of toast

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