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Eggs a la Savoy

Name: Eggs a la Savoy
Yield: 1 servings
Ingredients: Six hard boiled eggs; two tablespoons grated cheese; one tablespoon butter; pinch of salt and pepper; vinegar enough to make soft enough to roll in balls

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

529Calories

42 gProtein

5 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories529 kcal

Protein42 g

Carbohydrates5.2 g

Fiber0 g

Sugars3.4 g

Total Fat47 g

Saturated Fat12 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol1164 mg

Sodium639 mg

Potassium409 mg

Calcium286 mg

Iron3.6 mg

Magnesium36 mg

Phosphorus615 mg

Zinc3.8 mg

Copper0 mg

Manganese0.1 mg

Vitamin D6.6 mcg

Vitamin C0 mg

Vitamin A482 mcg

Vitamin E3.2 mg

Vitamin K1.2 mcg

Vitamin B60.4 mg

Vitamin B123.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.2 mg

Folate133 mcg

Choline884 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 25. The excerpt below is the record exactly as published.

Eggs a la Savoy Six hard boiled eggs; cut through centre and remove yolks; cut a little from the bottom and make stand. Put the yolks in a bowl and add two tablespoons grated cheese, one tablespoon butter, pinch of salt and pepper, vinegar enough to make soft enough to roll in balls

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