Creamy Vegetables
From Cookery, 1897
Presented as published in 1897. 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
107Calories
3 gProtein
1 gCarbs
10 gFat
Full nutrition (24 nutrients)
Calories107 kcal
Protein3 g
Carbohydrates0.7 g
Total Fat10 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol15 mg
Sodium3 mg
Potassium14 mg
Calcium9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin E1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Water17 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 28. The excerpt below is the record exactly as published.
some fresh butter, a sprinkling of flour, a pinch of sugar, and salt and pepper to taste ; let them cook slowly, and when they are tender and the liquid is reduced, stir in the yolk of an egg and a tablespoonful of cream
Cook this with the app: pantry check, scaling, and the assistant.