Uncle Joe's Eggs
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
685Calories
29 gProtein
19 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories685 kcal
Protein29 g
Carbohydrates19 g
Fiber0 g
Sugars15 g
Total Fat54 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat22 g
Cholesterol746 mg
Sodium2199 mg
Potassium336 mg
Calcium114 mg
Iron2.7 mg
Magnesium25 mg
Phosphorus360 mg
Zinc2.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C0.9 mg
Vitamin A324 mcg
Vitamin E7.8 mg
Vitamin K8.8 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate102 mcg
Choline625 mg
Caffeine0 mg
Water323 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 16. The excerpt below is the record exactly as published.
Uncle Joe's Eggs (from Aunt Mattie) Boil eggs hard. Chop whites fine. Press yolks through sieve or potato masher that has small round holes. Make cream dressing rather thick. Mix whites in cream dressing. Put on pieces of toast and sprinkle yellows on top. Eggs and Entrees 51 ENTREES Auntie's Cream Toast Toast bread a nice brown (not too thin slices.) Make cream dressing (thin) as follows: 1 quart milk 1 tablespoon corn starch butter size of an egg Salt and a little sugar Pour on toast and serve hot. Aunt Emery's Oven Toast Cut bread in pieces about \]/2 inches, by IH hy 4. Brush on all sides with melted butter. Place in oven (hot). When brown on sides, turn and brown on other sides. Aunt Gertrude's Creamed Cheese (for Sunday Night Supper) 1 tablespoonful of butter heated to a liquid 1 heaping tablespoonful of plain flour 1 pint of milk Mix together. Cook milk and flour together until very thick. At the very last put in J^ lb. of grated yellow cheese and be careful not to let it cook very long or it will become too thin. Just before serving sprinkle over the top some paprika and spread over pieces of toast. 52 Eggs and Entrees Aunt Robbie's Swiss Rice 2 tablespoonsful butter (level) ^ medium sized onion Wash and dry 1 cup raw rice. Cut up onion and cook few minutes in butter. Add rice and cook, stirring meanwhile/ till it looks yellow. Add 23^ cups chicken stock and cook until tender. Aunt Robbie's Rice and Cheese Dish 2 cups rice cooked in 1 very small onion sliced fine chicken broth J^ cup bread crumbs 3^ green pepper
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