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Eggs a la Buckingham
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
549Calories
18 gProtein
24 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein18 g
Carbohydrates24 g
Fiber1.1 g
Sugars2.5 g
Total Fat42 g
Saturated Fat23 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol119 mg
Sodium596 mg
Potassium151 mg
Calcium494 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus340 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate51 mcg
Choline6 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 93. The excerpt below is the record exactly as published.
one cup of cream, one table- spoon of butter and two tablespoons of flour. This is fine. Eggs (Waldorf Style). 'Arrange poached eggs on round of buttered toast, with a sauted mushroom cap on top of each egg. Sur- round with brown mushroom sauce. — 3Iiss Farmer. Scrambled a la Creole. Make a cup and a half of tomatoes (without strain- ing) into a thick sauce, seasoned with butter, onion, sugar, salt and cayenne. Scramble six eggs after rule for scrambled eggs. Turn onto hot platter and pour round the sauce. Garnish with parsley. EGGS. 203 Scrambled Eggs with Anchovy. Spread the thin toast with Anchovy paste, and ar- range on the hot platter and cover with scrambled eggs. Eggs a la Buckingham. Prepare six pieces of toast dipped in thick cream for an instant. Arrange on platter and cover with scrambled eggs, having the egg quite soft. Sprinkle over all one cup of grated cream cheese
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