vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs with Cream
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
437Calories
6 gProtein
5 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein5.5 g
Carbohydrates4.6 g
Fiber0 g
Sugars0.1 g
Total Fat50 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol229 mg
Sodium60 mg
Potassium149 mg
Calcium87 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus118 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 12. The excerpt below is the record exactly as published.
EGGS WITH CREAM.— Melt 1 tablespoon of butter, stir in 1 cup of thin cream and when hot slip in the eggs very carefully
Cook this with the app: pantry check, scaling, and the assistant.