vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Butter
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
712Calories
6 gProtein
165 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein6.3 g
Carbohydrates165 g
Fiber0 g
Sugars165 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium153 mg
Potassium3293 mg
Calcium481 mg
Iron11 mg
Magnesium540 mg
Phosphorus167 mg
Zinc1.3 mg
Copper1.1 mg
Manganese3.4 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate24 mcg
Choline176 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 11. The excerpt below is the record exactly as published.
EGG BUTTER.— To 3 well-beaten eggs add 1 pt. of molasses
Cook this with the app: pantry check, scaling, and the assistant.