Creole Eggs No. 2

Name: Creole Eggs No. 2
Ingredients: Hard boil one dozen eggs; add a cream sauce, well flavored; make the Creole sauce from one can Campbells tomato soup; one bell pepper; one teacup of cut up celery

From Dainty recipes, 1950

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

1043Calories

81 gProtein

46 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1043 kcal

Protein81 g

Carbohydrates46 g

Fiber7.6 g

Sugars12 g

Total Fat59 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat12 g

Omega-30.3 g

Cholesterol2232 mg

Sodium1528 mg

Potassium2431 mg

Calcium566 mg

Iron14 mg

Magnesium156 mg

Phosphorus1313 mg

Zinc8.5 mg

Copper0.8 mg

Manganese3.7 mg

Vitamin D12 mcg

Vitamin C5.8 mg

Vitamin A967 mcg

Vitamin E6.6 mg

Vitamin K43 mcg

Vitamin B61.2 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)1.8 mg

Folate286 mcg

Choline1767 mg

Caffeine0 mg

Water771 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. 2 Hard boil one dozen eggs, slice, add a cream sauce, well flavored, to the eggs. Then make the Creole sauce from one can Campbells tomato soup; one bell pepper; one teacup of cut up celery

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