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Eggs Baked in Cream

Name: Eggs Baked in Cream
Yield: 1 servings
Ingredients: 1 egg; 2 tablespoons fine, dry bread crumbs; 1 1/2 tablespoons thick cream; 1/4 teaspoon salt

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

206Calories

9 gProtein

12 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories206 kcal

Protein8.8 g

Carbohydrates12 g

Fiber0.7 g

Sugars1.1 g

Total Fat13 g

Saturated Fat6.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol209 mg

Sodium769 mg

Potassium120 mg

Calcium69 mg

Iron1.6 mg

Magnesium14 mg

Phosphorus136 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K1.7 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1 mg

Folate40 mcg

Choline149 mg

Caffeine0 mg

Water52 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.

EGGS BAKED IN CREAM 1 egg 2 tablespoons fine, dry 1% tablespoons thick cream bread crumbs 14 teaspoon salt

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