Buttered Eggs and Cheese
From Wholesome cookery, 1887
Presented as published in 1887. 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
238Calories
21 gProtein
2 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories238 kcal
Protein21 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.6 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol563 mg
Sodium311 mg
Potassium217 mg
Calcium134 mg
Iron2.7 mg
Magnesium20 mg
Phosphorus333 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline442 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 31. The excerpt below is the record exactly as published.
Buttered Eggs and Cheese. Proceed as above, but add 1 tablespoonful of grated Parmesan cheese to every 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.