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CEufs en Surprise
From The new century cookery book, 1901
Serves 10
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
188Calories
2 gProtein
48 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein2.3 g
Carbohydrates48 g
Fiber0.1 g
Sugars12 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.4 mg
Sodium9.6 mg
Potassium784 mg
Calcium46 mg
Iron2.6 mg
Magnesium30 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A254 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate4.8 mcg
Choline1.2 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 473. The excerpt below is the record exactly as published.
CEufs en Surprise. — Choose ten to twelve halves of cooked apricots, large size, drain them well, and place them on a well- tinned baking-sheet. Whisk some lemon -jelly on the ice till frothy ; when about to set cover each apricot with this, adding as many layers as are necessary. This is to resemble the whites of eggs. Allow to set on the ice. Cook some semolina or florador in milk, flavour with sugar and vanilla, fill up a border-mould, and let cool. Unmould ENTREMETS FBOIDS. ETC. (COLD SWEETS, ETC.) 551 the border on a cold dish, dress the prepared apricots on top, sauce over with a thick syrup
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