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Eggs a la Stork

Name: Eggs a la Stork
Yield: 1 servings
Ingredients: 1 large tablespoon butter; 1 tablespoon of flour; 1 pt. of milk; 1 teaspoon salt; a dash of paprika; 1 teaspoon Worcestershire sauce; 1 cup grated cheese

From The Cook County cook book, 1912

Serves 1

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

908Calories

56 gProtein

58 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories908 kcal

Protein56 g

Carbohydrates58 g

Fiber8.7 g

Sugars27 g

Total Fat64 g

Saturated Fat28 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Omega-30.3 g

Cholesterol196 mg

Sodium4734 mg

Potassium1581 mg

Calcium1742 mg

Iron6.6 mg

Magnesium148 mg

Phosphorus1356 mg

Zinc8.5 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D4.7 mcg

Vitamin C0.9 mg

Vitamin A1048 mcg

Vitamin E8.1 mg

Vitamin K22 mcg

Vitamin B60.9 mg

Vitamin B124.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)3.7 mg

Folate33 mcg

Choline117 mg

Caffeine0 mg

Water467 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 41. The excerpt below is the record exactly as published.

EGGS A LA STORK.— Melt 1 large tablespoon butter in a pan or in the blazer of the chafing dish; add 1 tablespoon of flour, and cook for 2 minutes; then add 1 pt. of milk, stir until it thick- ens and is perfectly smooth; then add 1 teaspoon salt, a dash of paprika, 1 teaspoon Worcestershire sauce, and 1 cup grated cheese

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