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Egg Cutlets

Name: Egg Cutlets
Yield: 2 servings
Ingredients: One cup milk; six hard boiled eggs; two tablespoons flour; one of butter; one-half teaspoon onion juice; one-half teaspoon salt; one-half teaspoon pepper; Dip in egg and crumbs

From Kirmess cook book, 1907

Serves 2

Use Royal Baking Powder.

Presented as published in 1907. 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

550Calories

31 gProtein

53 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories550 kcal

Protein31 g

Carbohydrates53 g

Fiber2.6 g

Sugars11 g

Total Fat28 g

Saturated Fat7.8 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol590 mg

Sodium1212 mg

Potassium499 mg

Calcium329 mg

Iron4.9 mg

Magnesium56 mg

Phosphorus481 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D4.5 mcg

Vitamin C0.1 mg

Vitamin A263 mcg

Vitamin E1.7 mg

Vitamin K5 mcg

Vitamin B60.3 mg

Vitamin B122.5 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.3 mg

Folate137 mcg

Choline471 mg

Caffeine0 mg

Water226 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 136. The excerpt below is the record exactly as published.

EGG CUTLETS. Mrs. William Brinkerhoff, One cup milk/six hard boiled eggs, two tablespoons flour, one of butter, one tablespoon chopped parsley, one-half teaspoon onion juice, one-half teaspoon salt, one-half teaspoon pepper

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