Eggs A L'Aurore

Name: Eggs A L'Aurore
Ingredients: Make a good Bechamel sauce — about a pint; Add one gill of thick cream; Boil six eggs for ten minutes

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

1566Calories

59 gProtein

52 gCarbs

123 gFat

Full nutrition (34 nutrients)

Calories1566 kcal

Protein59 g

Carbohydrates52 g

Fiber1 g

Sugars23 g

Total Fat123 g

Saturated Fat48 g

Monounsaturated Fat42 g

Polyunsaturated Fat20 g

Omega-30.1 g

Cholesterol1272 mg

Sodium2220 mg

Potassium1307 mg

Calcium830 mg

Iron6.9 mg

Magnesium113 mg

Phosphorus1151 mg

Zinc6.2 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D12 mcg

Vitamin C4 mg

Vitamin A1000 mcg

Vitamin E4.6 mg

Vitamin K8.2 mcg

Vitamin B60.7 mg

Vitamin B124.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.3 mg

Niacin (B3)2.3 mg

Folate181 mcg

Choline953 mg

Caffeine0 mg

Water671 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 57. The excerpt below is the record exactly as published.

EGGS A L'AURORE For Six Persons Make a good Bechamel sauce — about a pint — and season. Add one gill of thick cream. Boil six eggs for ten minutes

Cook this with the app: pantry check, scaling, and the assistant.