vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stuffed Eggs with Cream Sauce
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
465Calories
38 gProtein
3 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein38 g
Carbohydrates3.4 g
Fiber0 g
Sugars3.4 g
Total Fat32 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.2 g
Cholesterol1119 mg
Sodium372 mg
Potassium378 mg
Calcium150 mg
Iron3.6 mg
Magnesium30 mg
Phosphorus516 mg
Zinc3.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E3.1 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.2 mg
Folate132 mcg
Choline882 mg
Caffeine0 mg
Water224 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 44. The excerpt below is the record exactly as published.
STUFFED EGGS WITH CREAM SAUCE— Edythe Foster. Boil the eggs hard, cut in halves, remove the yolks and mix with butter, pepper, salt to taste. Put mixture in whites, place halves to- gether, roll in beaten raw egg and bread crumbs and fry in boiling lard. Serve hot with cream sauce
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