vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a La Suisse
From The century cook book, 1894
Serves 1
Brown the top with a salamander.
Presented as published in 1894. 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
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 57. The excerpt below is the record exactly as published.
Eggs a La Suisse. Spread the bottom of a dish with two ounces of fresh butter; cover this with grated cheese, and break eight whole eggs upon- the cheese without break- ing the yolks. Season with red pepper, and salt if necessary ; pour a little cream on the surface, strew about two ounces of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.