vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Momay, with Cheese (CEufs a la Mornay)
From Cookery for every household, 1914
Serves 1
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
736Calories
52 gProtein
31 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein52 g
Carbohydrates31 g
Fiber0.3 g
Sugars16 g
Total Fat64 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol875 mg
Sodium1722 mg
Potassium796 mg
Calcium946 mg
Iron3.2 mg
Magnesium71 mg
Phosphorus994 mg
Zinc5.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A646 mcg
Vitamin E2.6 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1 mg
Folate117 mcg
Choline596 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 508. The excerpt below is the record exactly as published.
Eggs a la Momay, with Cheese (CEufs a la Mornay) 4 hard-boiled eggs, i pt. bechamel or white sauce. Seasoning. 2 oz. grated Parmesan. A little butter
Cook this with the app: pantry check, scaling, and the assistant.