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Eggs with Cream and Butter

Name: Eggs with Cream and Butter
Yield: 1 servings
Ingredients: a quarter of an ounce of butter; a gill of cream; a little salt; a little pepper; every two eggs broken

From Practical household cookery, 1891

Serves 1

Eggs cooked in enamelled pans should always be sent to the table in them, on plates.

Presented as published in 1891. 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

545Calories

15 gProtein

5 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein15 g

Carbohydrates5.2 g

Fiber0 g

Sugars0.4 g

Total Fat57 g

Saturated Fat27 g

Monounsaturated Fat12 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol509 mg

Sodium167 mg

Potassium253 mg

Calcium129 mg

Iron1.8 mg

Magnesium19 mg

Phosphorus266 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K3.1 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water145 g

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 50. The excerpt below is the record exactly as published.

EG6S WITH CREAM AND BUTTER. .'^' V Put about a quarter of an ounce of butter in a small flat *'-."'''•• enamelled pan, on the fire, with a gill of cream, a little salt ^/ if.^ and pepper for every two eggs broken

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