Eggs in Cream

Name: Eggs in Cream
Ingredients: a half cupful or more of cream; as many eggs as the bottom of the dish will hold

From Every-day dishes and every-day work, 1897

Alternatively, use individual dishes and cook in the oven or steamer.

Presented as published in 1897. 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

473Calories

9 gProtein

5 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories473 kcal

Protein8.7 g

Carbohydrates4.8 g

Fiber0 g

Sugars0.2 g

Total Fat46 g

Saturated Fat25 g

Monounsaturated Fat10 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol307 mg

Sodium95 mg

Potassium182 mg

Calcium100 mg

Iron0.9 mg

Magnesium13 mg

Phosphorus166 mg

Zinc0.9 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water106 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 69. The excerpt below is the record exactly as published.

Eggs in Cream. — Put a half cupful or more of cream into a shallow earthen dish, and place the dish in a kettle or pan of boiling water. When the cream is hot, break in as many eggs as the bottom of the dish will hold

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