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Eggs (à la Gruydre)

Name: Eggs (à la Gruydre)
Yield: 2 servings
Ingredients: 1/2 pound of grated Gruyere cheese; a teaspoonful of butter; 1 cup of chicken broth; some chopped onion and parsley; nutmeg; salt; four well-beaten eggs

From With a saucepan over the sea, 1902

Serves 2

Presented as published in 1902. 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

714Calories

43 gProtein

14 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories714 kcal

Protein43 g

Carbohydrates14 g

Fiber2.6 g

Sugars3 g

Total Fat56 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat3.5 g

Omega-30.2 g

Cholesterol494 mg

Sodium5905 mg

Potassium395 mg

Calcium888 mg

Iron2.6 mg

Magnesium70 mg

Phosphorus776 mg

Zinc5.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C0.6 mg

Vitamin A520 mcg

Vitamin E1.9 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)2.2 mg

Folate86 mcg

Choline306 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.

EGGS (k la Gruydre). Melt J^ pound of grated Gruyere cheese with a teaspoonful of butter, i cup of chicken broth, some chopped onion and parsley, nutmeg, and salt. When well blended, add four well-beaten eggs

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