vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs and Cream
From The Landmarks club cook book, 1903
Serves 2
A rich and simple dish.
Presented as published in 1903. 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
1018Calories
24 gProtein
10 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories1018 kcal
Protein24 g
Carbohydrates10 g
Fiber0 g
Sugars0.6 g
Total Fat98 g
Saturated Fat52 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol799 mg
Sodium261 mg
Potassium434 mg
Calcium227 mg
Iron2.6 mg
Magnesium32 mg
Phosphorus431 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K6.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 72. The excerpt below is the record exactly as published.
EGGS AND CREAM. Ingredients : Six eggs, one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.