Egg Cutlets
From 365 breakfast dishes, 1901
Serve with tomato or cream sauce.
Presented as published in 1901. 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
840Calories
57 gProtein
50 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein57 g
Carbohydrates50 g
Fiber0.3 g
Sugars25 g
Total Fat67 g
Saturated Fat18 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.3 g
Omega-30.2 g
Cholesterol1237 mg
Sodium2948 mg
Potassium1214 mg
Calcium781 mg
Iron7.2 mg
Magnesium104 mg
Phosphorus1128 mg
Zinc6.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D11 mcg
Vitamin C0.4 mg
Vitamin A650 mcg
Vitamin E3.6 mg
Vitamin K1.4 mcg
Vitamin B60.8 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.2 mg
Niacin (B3)2.9 mg
Folate192 mcg
Choline969 mg
Caffeine0 mg
Water670 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 42. The excerpt below is the record exactly as published.
Egg Cutlets. Put 6 eggs in a saucepan ; cover with cold water and simmer for an hour. Scald i pt. December* of milk in a double boiler ; rub together to a paste 2 tablesixx)nfuls of butter and 4 of flour ; turn this into the scalded milk anil stir slowly until it dissolves and thickens. Cover and cook 5 minutes, then season with i tea- spoonful of salt, j4 o( z teaspoonful of pap- rika, a dash of cayenne, i teaspoonful of onion juice and a pinch of mace. Take from the fire, add the hard-boiled eggs, chopped rather coarsely, and i tablespoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.