Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cream of Eggs
From The Rural cook book, 1907
Serves 2
Serve hot.
A modern interpretation · AI-generated from the original record
Ingredients
- a medium-sized onion
- a quart of milk
- a teaspoonful of flour
- the same quantity of butter
- four or five hard-boiled eggs
- one teaspoonful of salt
- three shakes of pepper
Method
Slice onion into milk and scald in a double boiler.
Strain, return milk to kettle, and add flour and butter paste.
Stir until smooth, season, and add chopped egg whites.
Sprinkle with grated yolks before serving.
Nutrition per serving
576Calories
33 gProtein
56 gCarbs
29 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 3. The excerpt below is the record exactly as published.
Cream of Eggs.— Slice a medium-sized onion into a quart of milk and bring the milk to the scalding point in a double boiler. Strain out the onion and return the milk to the kettle with a teaspoonful of flour that has been rubbed fo a paste with the same quantity of butter. Stir to a smooth cream-like soup, and just before serving season with one teaspoonful of salt and three shakes of pepper. Chop coarsely, the white of four or five hard-boiled eggs
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