Eggs in Double Cream
From A Little Cook-Book for a Little Girl, 1905
Can serve on buttered toast.
Presented as published in 1905. 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
1232Calories
43 gProtein
11 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories1232 kcal
Protein43 g
Carbohydrates11 g
Fiber0 g
Sugars1.1 g
Total Fat112 g
Saturated Fat57 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1357 mg
Sodium474 mg
Potassium641 mg
Calcium311 mg
Iron5.3 mg
Magnesium50 mg
Phosphorus728 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K6.5 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.4 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 16. The excerpt below is the record exactly as published.
Eggs in Double Cream This is a rule Margaret's Pretty Aunt got in Paris, and it is a very nice one. Have half a pint of very thick cream — the kind you use to whip ; the French call this double cream. Cook six eggs
Cook this with the app: pantry check, scaling, and the assistant.