Egg Chops

Name: Egg Chops
Ingredients: one tablespoon butters; two of flour; some scalding hot milk; one-half can of mushrooms; whites of six hard-boiled eggs; the yolks which have been pressed through a sieve

From Council cook book, 1908

Presented as published in 1908. 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

863Calories

56 gProtein

17 gCarbs

72 gFat

Full nutrition (33 nutrients)

Calories863 kcal

Protein56 g

Carbohydrates17 g

Fiber0 g

Sugars3.4 g

Total Fat72 g

Saturated Fat9.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.2 g

Cholesterol1150 mg

Sodium374 mg

Potassium402 mg

Calcium155 mg

Iron4.5 mg

Magnesium34 mg

Phosphorus535 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A447 mcg

Vitamin E8.8 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)1.2 mg

Folate157 mcg

Choline882 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from Council cook book (1908), page 17. The excerpt below is the record exactly as published.

Egg Chops. Rub together one tablespoon butters-two of flour, and some scalding hot milk, boiling and stirring til! thick. When cool, add one raw egg, next one-half can of mushrooms chopped with the whites of six hard-boiled eggs, and the yolks which have been pressed through a sieve

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