vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Florentine
From Cookery for every household, 1914
Serves 1
Probable cost: Is.
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
385Calories
33 gProtein
4 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein33 g
Carbohydrates3.6 g
Fiber0.7 g
Sugars1.1 g
Total Fat26 g
Saturated Fat8.6 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol934 mg
Sodium476 mg
Potassium465 mg
Calcium197 mg
Iron5.3 mg
Magnesium53 mg
Phosphorus529 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5 mcg
Vitamin C2.5 mg
Vitamin A541 mcg
Vitamin E3.1 mg
Vitamin K124 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.3 mg
Folate155 mcg
Choline740 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 517. The excerpt below is the record exactly as published.
Eggs a la Florentine (CEufs a la Florentine) 5 eggs. Spinach puree. £ pt. cheese sauce
Cook this with the app: pantry check, scaling, and the assistant.