Eggs Benedict

Name: Eggs Benedict
Ingredients: Beat yolks of four eggs; mix with one tablespoon butter; one tea cup sweet milk; little cayenne pepper; one teaspoon salt; one teacup grated cheese

From Dainty recipes, 1950

For six eggs.

Presented as published in 1950. 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

798Calories

61 gProtein

17 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories798 kcal

Protein61 g

Carbohydrates17 g

Fiber0 g

Sugars0.8 g

Total Fat64 g

Saturated Fat25 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.3 g

Omega-30.2 g

Cholesterol881 mg

Sodium4747 mg

Potassium503 mg

Calcium1190 mg

Iron4.1 mg

Magnesium67 mg

Phosphorus1170 mg

Zinc7.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A597 mcg

Vitamin E2.7 mg

Vitamin K2.7 mcg

Vitamin B60.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.2 mg

Folate101 mcg

Choline605 mg

Caffeine0 mg

Water182 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 4. The excerpt below is the record exactly as published.

EGGS BENEDICT Beat yolks of four eggs and mix with one tablespoon butter, one tea cup sweet milk; little cayenne pepper; one teaspoon salt; one teacup grated cheese

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