Eggs a la Stork

Name: Eggs a la Stork
Ingredients: one large tablespoonful of butter; one tablespoonful of flour; one pint of milk; one teaspoonful of salt; a dash of paprika; one teaspoonful of Worcestershire sauce; one cupful of grated cheese

From High living, 1904

Presented as published in 1904. 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

837Calories

53 gProtein

45 gCarbs

50 gFat

Full nutrition (34 nutrients)

Calories837 kcal

Protein53 g

Carbohydrates45 g

Fiber0 g

Sugars24 g

Total Fat50 g

Saturated Fat28 g

Monounsaturated Fat11 g

Polyunsaturated Fat2 g

Omega-30.2 g

Cholesterol164 mg

Sodium4715 mg

Potassium1008 mg

Calcium1683 mg

Iron1.3 mg

Magnesium103 mg

Phosphorus1275 mg

Zinc7.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C0.7 mg

Vitamin A433 mcg

Vitamin E0.9 mg

Vitamin K2.1 mcg

Vitamin B60.4 mg

Vitamin B124.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.2 mg

Folate20 mcg

Choline104 mg

Caffeine0 mg

Water462 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 10. The excerpt below is the record exactly as published.

EGGS A LA STORK — Melt one large tablespoonful of butter in the blazer of the chafing-dish ; add one tablespoonful of flour, and cook for two minutes ; then stir in one pint of milk. Stir until it thickens and is perfectly smooth ; then add one teaspoonful of salt, a dash of paprika, one teaspoonful of Worcestershire sauce, and one cupful of grated cheese

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