vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs and Cream with Mushrooms
From The Landmarks club cook book, 1903
Serves 2
A delightful combination of flavors.
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
641Calories
25 gProtein
9 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories641 kcal
Protein25 g
Carbohydrates9.2 g
Fiber1.1 g
Sugars2.8 g
Total Fat68 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol712 mg
Sodium244 mg
Potassium684 mg
Calcium161 mg
Iron3.2 mg
Magnesium35 mg
Phosphorus464 mg
Zinc2.8 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C2.4 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K3.3 mcg
Vitamin B60.4 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.3 mg
Folate90 mcg
Choline461 mg
Caffeine0 mg
Water290 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 WITH MUSHROOMS. Ingredients : Six eggs, half pint of cream, half pound of mushrooms, one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.