Ceufs a la Parisienne

Name: Ceufs a la Parisienne
Ingredients: some dariole moulds; some glaze; minced ham or tongue; an egg; salt and pepper

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Serve with sauce and garnishes.

Presented as published in 1904. 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

99Calories

6 gProtein

7 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories99 kcal

Protein6.3 g

Carbohydrates7.2 g

Fiber0 g

Sugars6.7 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium71 mg

Calcium29 mg

Iron0.9 mg

Magnesium6.2 mg

Phosphorus100 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 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

Water39 g

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 18. The excerpt below is the record exactly as published.

CEufs a la Parisienne. — Choose some dariole moulds each large enough to hold an egg, and stand them on ice or a very cold place until wanted. Melt some glaze and pour a spoonful or so into each mould, turning the moulds on the ice to coat them with the glaze, just as you would when coating a mould with jelly ; strew this glaze generously with a little minced ham or tongue, truffles and fines herbes, then break into each mould a new-laid egg, being very careful not to break the yolk. Season with salt and pepper

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