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Cold Eggs Colbert
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
141Calories
6 gProtein
18 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein6.3 g
Carbohydrates18 g
Fiber0.3 g
Sugars12 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Cholesterol185 mg
Sodium157 mg
Potassium88 mg
Calcium33 mg
Iron1 mg
Magnesium7 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C2.2 mg
Vitamin A80 mcg
Vitamin E0.6 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
Folate20 mcg
Choline120 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 154. The excerpt below is the record exactly as published.
Cold Eggs Colbert. Garnish some small molds in any design according to taste. Put a small, cold, poached egg into each mold, fill up with melted, white jelly, and leave to set. Garnish the center of a dish with a vegetable salad; arrange the eggs taken from their molds around this, and surround with a little chopped jelly and quarters of yolk of hard-boiled eggs. Cold Eggs. Let a thin coat of jelly set upon the bottom and sides of some small, oval molds. Garnish the latter to any fancy de- sign; now insert a very small, cold, poached egg
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