dairy-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Clifton
From Cookery for every household, 1914
Serves 1
Probable cost: 10d.
Presented as published in 1914. 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
684Calories
44 gProtein
42 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein44 g
Carbohydrates42 g
Fiber8.1 g
Sugars0.9 g
Total Fat39 g
Saturated Fat6.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium11164 mg
Potassium1058 mg
Calcium254 mg
Iron8.4 mg
Magnesium99 mg
Phosphorus606 mg
Zinc4.5 mg
Copper0.7 mg
Manganese3.7 mg
Vitamin D4 mcg
Vitamin C21 mg
Vitamin A327 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)5.1 mg
Folate183 mcg
Choline591 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 509. The excerpt below is the record exactly as published.
Eggs a la Clifton 4 hard-boiled eggs. Egg and bread-crumbs. A little flour. 1 gill brown sauce. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.