Creole Eggs No. 1

Name: Creole Eggs No. 1
Ingredients: Brown two medium sized onions in butter; add one can tomatoes; salt and pepper to taste; one green pepper (chopped); two tablespoon Worchestershire sauce; celery salt; add to this one cup white sauce; diced hard boiled eggs after you take off the stove

From Dainty recipes, 1950

Allow two eggs to a person.

Presented as published in 1950. 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

542Calories

29 gProtein

75 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories542 kcal

Protein29 g

Carbohydrates75 g

Fiber13 g

Sugars32 g

Total Fat17 g

Saturated Fat7.4 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol391 mg

Sodium1012 mg

Potassium1841 mg

Calcium592 mg

Iron7.3 mg

Magnesium130 mg

Phosphorus633 mg

Zinc3.5 mg

Copper0.7 mg

Manganese3.8 mg

Vitamin D2 mcg

Vitamin C43 mg

Vitamin A417 mcg

Vitamin E2.2 mg

Vitamin K53 mcg

Vitamin B60.8 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.4 mg

Folate152 mcg

Choline324 mg

Caffeine0 mg

Water684 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 4. The excerpt below is the record exactly as published.

CREOLE EGGS—No. 1 Brown two medium sized onions in butter; add one can to- matoes; salt and pepper to taste; one green pepper (chopped) ; two tablespoon Worchestershire sauce; celery salt. Cook about one hour, add to this one cup white sauce and diced hard boiled eggs after you take off the stove

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