Creole Eggs

Name: Creole Eggs
Ingredients: One large onion; One green pepper; one can of tomatoes; Salt; pepper; 1/2 can of small green peas; 1 tablespoon of white sauce; hard-boiled eggs

From The Chapel Hill cook book, 1935

Recipe by Mrs. Frank Miller.

Presented as published in 1935. 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

584Calories

44 gProtein

38 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories584 kcal

Protein44 g

Carbohydrates38 g

Fiber10 g

Sugars12 g

Total Fat30 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1117 mg

Sodium470 mg

Potassium1275 mg

Calcium345 mg

Iron8.3 mg

Magnesium109 mg

Phosphorus722 mg

Zinc4.7 mg

Copper0.7 mg

Manganese3.6 mg

Vitamin D6 mcg

Vitamin C28 mg

Vitamin A550 mcg

Vitamin E4.1 mg

Vitamin K52 mcg

Vitamin B60.9 mg

Vitamin B122.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.4 mg

Folate193 mcg

Choline902 mg

Caffeine0 mg

Water491 g

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

CREOLE EGGS One large onion fried in a little butter. One green pepper chopped and one can of tomatoes. Salt and pepper. Cook until thick. Into a baking dish put a layer of hard-boiled eggs cut in large pieces, Y2 can of small green peas drained, V2 of the above sauce and 1 tablespoon of white sauce

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