CEufs au Fromaje
From Salads, sandwiches, and savouries, 1901
Foundation layer can be varied.
Presented as published in 1901. 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
89Calories
6 gProtein
1 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories89 kcal
Protein6.4 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 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 Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.
Eufs au Fromacje. — Have ready some oiled and dried paper cases (or china cases if preferred), and place in each a layer of freshly grated bread-crumbs, mixed with grated Parmesan cheese, minced parsley, and chives, pepper and salt, about half an inch thick ; then break into each of these cases a fresh egg, dust it with pepper, and grated cheese, pour a teaspoonful of new milk or cream
Cook this with the app: pantry check, scaling, and the assistant.