Egg Cutlets

Name: Egg Cutlets
Ingredients: Three tablespoons each butter; and flour; one-half tablespoon salt; 1% cups milk; eight hard-boiled and coarsely chopped eggs; small tablespoon lemon juice; 10 drops onion juice; one tablespoon chopped parsley; yolks two beaten eggs

From The National home cook book, 1900

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

1816Calories

91 gProtein

229 gCarbs

95 gFat

Full nutrition (34 nutrients)

Calories1816 kcal

Protein91 g

Carbohydrates229 g

Fiber28 g

Sugars88 g

Total Fat95 g

Saturated Fat22 g

Monounsaturated Fat21 g

Polyunsaturated Fat7.4 g

Omega-30 g

Cholesterol1681 mg

Sodium4579 mg

Potassium3414 mg

Calcium1101 mg

Iron12 mg

Magnesium260 mg

Phosphorus1632 mg

Zinc9.3 mg

Copper0.8 mg

Manganese2.7 mg

Vitamin D13 mcg

Vitamin C117 mg

Vitamin A776 mcg

Vitamin E4.9 mg

Vitamin K8.1 mcg

Vitamin B62.6 mg

Vitamin B126.5 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)3.5 mg

Niacin (B3)8.8 mg

Folate607 mcg

Choline1418 mg

Caffeine0 mg

Water2015 g

As published

This recipe was extracted from The National home cook book (1900), page 34. The excerpt below is the record exactly as published.

EGG CUTLETS—tThree tablespoons each butter and flou one-half tablespoon salt, dash of cayenne, 1% cups mil Stir into this eight hard-boiled and coarsely chopped egg x small tablespoon lemon juice, 10 drops onion juice, one tabl i spoon chopped parsley, yolks two beaten eggs

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