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Stuffed Eggs, No. 1

Name: Stuffed Eggs, No. 1
Yield: 2 servings
Ingredients: Six eggs; One table-spoonful of flour; Two table-spoonfuls of butter; One pint of milk; Three drops of onion juice; Salt and pepper

From The Pattern cook-book, 1890

Serves 2

Garnish with parsley.

Presented as published in 1890. 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

384Calories

28 gProtein

17 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories384 kcal

Protein28 g

Carbohydrates17 g

Fiber0.4 g

Sugars13 g

Total Fat33 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol619 mg

Sodium308 mg

Potassium613 mg

Calcium392 mg

Iron2.9 mg

Magnesium51 mg

Phosphorus556 mg

Zinc3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.3 mcg

Vitamin C1.7 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.7 mg

Folate81 mcg

Choline486 mg

Caffeine0 mg

Water352 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 142. The excerpt below is the record exactly as published.

STUFFED EGGS, NO. I. For six persons, use Six eggs. One table-spoonful of flour. Two table-spoonfuls of butter. One pint of milk. Three drops of onion juice. Salt and pepper

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