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Egg Chops
From The complete cook book, 1900
Serves 1
Serve with Bechamel sauce or French peas.
Presented as published in 1900. 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
705Calories
46 gProtein
49 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein46 g
Carbohydrates49 g
Fiber1.2 g
Sugars14 g
Total Fat46 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol1016 mg
Sodium639 mg
Potassium792 mg
Calcium491 mg
Iron6.8 mg
Magnesium73 mg
Phosphorus814 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D7.5 mcg
Vitamin C0 mg
Vitamin A509 mcg
Vitamin E2.9 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)3.9 mg
Folate195 mcg
Choline821 mg
Caffeine0 mg
Water426 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 89. The excerpt below is the record exactly as published.
EGG CHOPS. Another delicious luncheon dish to be served as a course is egg chops. To make them boil five eggs hard, remove the shells, rub the yolks through a sieve, and chop the whites, not making them too fine. Put in a double boiler over the fire one cup of milk. Rub together one tablespoonful of butter with two of fiour, add a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.