Stuffed Eggs Creamed

Name: Stuffed Eggs Creamed
Ingredients: six eggs; one teaspoon of melted butter; one teaspoon of anchovy paste; a few grains of cayenne; a bit of paprika; two tablespoons of granulated gelatin; one-quarter cup of cold water; juice of one lemon or orange; two teaspoons of sherry

From For the comfort of the family, 1914

Bake for about 15 minutes before serving.

Presented as published in 1914. 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

590Calories

54 gProtein

15 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories590 kcal

Protein54 g

Carbohydrates15 g

Fiber0.3 g

Sugars9.5 g

Total Fat33 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1130 mg

Sodium645 mg

Potassium632 mg

Calcium203 mg

Iron5.8 mg

Magnesium56 mg

Phosphorus632 mg

Zinc4.1 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D6.1 mcg

Vitamin C34 mg

Vitamin A513 mcg

Vitamin E3.6 mg

Vitamin K1.8 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)1.5 mg

Folate166 mcg

Choline899 mg

Caffeine0 mg

Water387 g

As published

This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 22. The excerpt below is the record exactly as published.

stuflFed eggs creamed. Put six eggs in boiling water in top of double boiler with boiling water in bottom part; let stand over low fire thirty-five minutes. Cool eggs and remove shells. Cut eggs in half, mash yolks with one teaspoon of melted but- ter (or olive oil) ; one teaspoon of anchovy paste and a few grains of cayenne, and a bit of paprika. Fill whites with this mixture, dip edges in beaten white of egg and press to- gether. Line bottom of buttered baking dish with the yolk mixture left; arrange stufi^ed eggs in dish; pour over them white sauce; cover with buttered crumbs and put in cool 104 COMFORT OF THE FAMILY place till ready to brown and heat in oven. This takes about fifteen minutes. Thin white bread and butter, or slices of nut bread buttered, seem to fit in with this supper, and prune pudding makes a deUcious dessert. To make: cook one-half pound of soaked prunes with one-quarter cup of sugar and two cups of water; when primes are soft, drain, stone and chop; add meats from eight prune stones to mixture ; heat two cups of the liquor and add to two tablespoons of granulated gela- tine which has been dissolved in one-quarter cup of cold water; add juice of one lemon or orange and two teaspoons of sherry

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