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Royal Creamed Eggs
From The Cook County cook book, 1912
Serves 6
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
483Calories
11 gProtein
53 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein11 g
Carbohydrates53 g
Fiber2 g
Sugars45 g
Total Fat33 g
Saturated Fat15 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol212 mg
Sodium119 mg
Potassium286 mg
Calcium132 mg
Iron2.4 mg
Magnesium45 mg
Phosphorus223 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline196 mg
Caffeine9.7 mg
Water42 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 10. The excerpt below is the record exactly as published.
ROYAL CREAMED EGGS.— Boil 6 eggs and cut in slices. Make a sauce by creaming 1 level tablespoon of butter with 2j4 tablespoons of flour and adding 1 pt, of cream or cream and milk; boil 3 minutes. In a granite basin put a layer of cream, then a layer of sliced iboiled eggs; another layer of cream and repeat. Sprinkle rolled cracker over the top, dot with pieces of butter
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