vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Baked Eggs (Another Method)
From Soyer's standard cookery, 1912
Serves 1
Serve with strips of thin dry toast.
Presented as published in 1912. 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
625Calories
18 gProtein
5 gCarbs
59 gFat
Full nutrition (31 nutrients)
Calories625 kcal
Protein18 g
Carbohydrates5.3 g
Sugars0 g
Total Fat59 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol173 mg
Sodium129 mg
Potassium154 mg
Calcium576 mg
Iron0.1 mg
Magnesium26 mg
Phosphorus392 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin A166 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B121.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate5.1 mcg
Choline7.8 mg
Water89 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 141. The excerpt below is the record exactly as published.
a little nutmeg, parsley, pepper, and salt. This should be cooked twenty minutes and strained before adding to the eggs. Cover the whole with a fairly thick layer of bread crumbs and grated cheese, and bake in a quick oven. Baked Eggs. (Another Method.) Cover the bottom of a well-buttered dish with some thin slices of Gruyere cheese, and break over it eight new-laid eggs, taking care not to break the yolks. Season with a little pep- per, salt, and nutmeg. Now pour a gill of good thick cream over the eggs and sprinkle with about two ounces of grated Gruyere cheese
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