vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs in Cream
From The Rural cook book, 1907
Serves 1
Delicious for breakfast.
Presented as published in 1907. 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
50Calories
0 gProtein
1 gCarbs
5 gFat
Full nutrition (22 nutrients)
Calories50 kcal
Protein0.3 g
Carbohydrates0.6 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Cholesterol15 mg
Sodium3 mg
Potassium14 mg
Calcium9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water8.5 g
As published
This recipe was extracted from The Rural cook book (1907), page 83. The excerpt below is the record exactly as published.
Eggs in Cream. — Use very thick cream, a dessert spoonful to each egg to cook them in. Put the cream in a large deep granite ware pie dish and set on top of the stove for a minute or two, until the cream gets thin. Then break in the eggs ; sprinkle a little salt
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