nut-freesoy-freefish-freeshellfish-free
Eggs a la Nevern
From The King's College Hospital book of cooking recipes, 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
674Calories
47 gProtein
56 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories674 kcal
Protein47 g
Carbohydrates56 g
Fiber2.9 g
Sugars6.9 g
Total Fat28 g
Saturated Fat8.6 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol778 mg
Sodium1370 mg
Potassium626 mg
Calcium236 mg
Iron7.6 mg
Magnesium62 mg
Phosphorus649 mg
Zinc4.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.5 mg
Vitamin K4 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)7.3 mg
Folate200 mcg
Choline653 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 39. The excerpt below is the record exactly as published.
Eggs a la Nevern. 4 Eggs. 20zs. cooked Ham. 4 rounds of Toast. 1 teaspoon ful of chopped Parsley. A little Butter
Cook this with the app: pantry check, scaling, and the assistant.