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Eggs a la Suisse
From The table, 1889
Serves 2
Presented as published in 1889. 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
766Calories
56 gProtein
5 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein56 g
Carbohydrates5.3 g
Fiber0.4 g
Sugars3.7 g
Total Fat57 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol1195 mg
Sodium4443 mg
Potassium933 mg
Calcium187 mg
Iron7 mg
Magnesium59 mg
Phosphorus757 mg
Zinc6.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D7.6 mcg
Vitamin C90 mg
Vitamin A520 mcg
Vitamin E4.4 mg
Vitamin K4.1 mcg
Vitamin B60.9 mg
Vitamin B123.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)6.6 mg
Folate150 mcg
Choline941 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 159. The excerpt below is the record exactly as published.
Eggs a la Suisse. — Fry twelve eggs as for No. 437; after cook- ing for two minutes, cover with half a pint of hot tomato sauce (No. 205), and add three cooked sausages
Cook this with the app: pantry check, scaling, and the assistant.