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Eggs a la Shearer
From The Cook County cook book, 1912
Serves 5
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
73Calories
6 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories73 kcal
Protein6.4 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.2 g
Total Fat7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol192 mg
Sodium538 mg
Potassium70 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.2 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 39. The excerpt below is the record exactly as published.
EGGS A LA SHEARER.— Boil 5 fresh eggs 3 min-utes: re- move shells, without breaking whites; put eggs in a shallow bak- ing dish. Make a cream sauce with 1 pt. sweet milk, 1 tablespoon of butter and 1 teaspoon of flour
Cook this with the app: pantry check, scaling, and the assistant.