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Egg Farees

Name: Egg Farees
Yield: 1 servings
Ingredients: 6 hard-boiled eggs; 1/2 teaspoon of pepper; 1/4 teaspoon of salt; 1 tablespoon of butter; 4 tablespoons of milk; 3 drops of onion juice

From The Cook County cook book, 1912

Serves 1

A decorative egg dish.

Presented as published in 1912. 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

522Calories

40 gProtein

11 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories522 kcal

Protein40 g

Carbohydrates11 g

Fiber1.1 g

Sugars8.2 g

Total Fat45 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol1158 mg

Sodium982 mg

Potassium553 mg

Calcium243 mg

Iron3.8 mg

Magnesium44 mg

Phosphorus595 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D7.2 mcg

Vitamin C3.3 mg

Vitamin A467 mcg

Vitamin E3.1 mg

Vitamin K3 mcg

Vitamin B60.5 mg

Vitamin B123.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.3 mg

Folate141 mcg

Choline896 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 15. The excerpt below is the record exactly as published.

EGG FAREES.— Cut a slice from each end of 6 hard-boiled eggs and cut eggs in halves. Mash yolks until light, add y^ tea- spoon of pepper, 14 teaspoon of salt, 1 tablespoon of butter, 4 table- spoons of milk and 3 drops of onion juice

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