vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg in Butter (CEuf en Beurre) au Jus
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast.
Presented as published in 1918. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 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
Water38 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 383. The excerpt below is the record exactly as published.
Egg in Butter (CEuf en Beurre ) au Jus Put plenty of good butter in a pan, let begin to get hot, then drop very fresh eggs in the butter, as many as may be needed. With a teaspoon keep covering the eggs with the butter, rapidly. Do not let it become too hot or burn. Let the eggs cook slowly in the butter so that they are nice and firm — the yolk must be soft 258 THE SWEDISH, FRENCH, AMERICAN COOK BOOK but the white hard. Remove the eggs carefully onto round pieces of buttered toast that are covered with thin slices of Virginia ham. Pour over a rich brown sauce flavored with wine. Garnish with parsley
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.