Eggs a la King

Name: Eggs a la King
Ingredients: 3 hard-cooked eggs; 1 tablespoon butter; 1 tablespoon flour; 1 cup milk; ½ teaspoon salt; ½ teaspoon Pure Gold pepper; 5 slices of toast; parsley

From Blue Ribbon and Pure Gold cook book, 1905

Garnish with parsley and remaining toast, cut in points.

Presented as published in 1905. 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

824Calories

41 gProtein

100 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories824 kcal

Protein41 g

Carbohydrates100 g

Fiber4.4 g

Sugars22 g

Total Fat39 g

Saturated Fat10 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol620 mg

Sodium2279 mg

Potassium782 mg

Calcium566 mg

Iron8.1 mg

Magnesium88 mg

Phosphorus709 mg

Zinc4 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E2.1 mg

Vitamin K5.6 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)6.8 mg

Folate239 mcg

Choline508 mg

Caffeine0 mg

Water378 g

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 27. The excerpt below is the record exactly as published.

Eggs a la King—3 hard-cooked eggs, 1 tablespoon butter, 1 tablespoon flour, 1 cup milk, } teaspoon salt, § teaspoon Pure Gold pepper, 5 slices of toast, parsley

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