CEufs a la Crexne
From Little French dinners, 1898
Presented as published in 1898. 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
88Calories
6 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein6.4 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.2 g
Total Fat6.5 g
Saturated Fat2.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol191 mg
Sodium72 mg
Potassium74 mg
Calcium31 mg
Iron0.9 mg
Magnesium6.3 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 47. The excerpt below is the record exactly as published.
CEufs a la Crexne (Eggs with cream). — Butter some china cases, break a fresh egg into each, add salt, Parmesan cheese, then a dessertspoonful of cream, and at the last a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.