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Eggs a la Benedictine
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
184Calories
15 gProtein
9 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein15 g
Carbohydrates9.2 g
Fiber0.4 g
Sugars1.4 g
Total Fat9.4 g
Saturated Fat2.8 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol205 mg
Sodium517 mg
Potassium229 mg
Calcium66 mg
Iron1.7 mg
Magnesium18 mg
Phosphorus213 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.6 mcg
Vitamin C0.2 mg
Vitamin A113 mcg
Vitamin E0.7 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.6 mg
Folate30 mcg
Choline149 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Kirmess cook book (1907), page 56. The excerpt below is the record exactly as published.
EGGS A LA BENEDICTINE. Miss Rita Gray, New York. Take one-half English mufiSn, toast lightly on one side^ place on top of this a thin piece of broiled ham, on the ham place a poached egg. Pour over the ham and egg Hollandaise sauce
Cook this with the app: pantry check, scaling, and the assistant.