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Egg and Cream Mixture
From The encyclopædia of practical cookery, 1890
Serves 2
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
885Calories
29 gProtein
153 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein29 g
Carbohydrates153 g
Fiber0 g
Sugars86 g
Total Fat19 g
Saturated Fat6.4 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol568 mg
Sodium217 mg
Potassium343 mg
Calcium114 mg
Iron7.5 mg
Magnesium42 mg
Phosphorus400 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.7 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)5.9 mg
Folate207 mcg
Choline443 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 537. The excerpt below is the record exactly as published.
six eggs with 6oz. of powdered white sugar, and when they are well beaten together add and beat in gradually 6oz. of flour. Beat the whites of the six eggs to a stiff froth, and mix them in with the beaten yolks, sugar and flour ; add then J breakfast-cupful of whipped Cream
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