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Eggs à la Benedict
From The Cook County cook book, 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
230Calories
15 gProtein
17 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein15 g
Carbohydrates17 g
Fiber0.8 g
Sugars4.5 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol201 mg
Sodium570 mg
Potassium251 mg
Calcium93 mg
Iron2.6 mg
Magnesium22 mg
Phosphorus216 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C0.5 mg
Vitamin A113 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate43 mcg
Choline146 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 9. The excerpt below is the record exactly as published.
EGGS A LA BENEDICT.— Split and toast muffins. Fry cir- cular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a poached egg and pour around a hol- landaise or butter sauc
Cook this with the app: pantry check, scaling, and the assistant.