vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Suisse
From The Swedish, French, American cook book, 1918
Serves 1
Serve as a delicious egg entree for luncheon or supper.
Presented as published in 1918. 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
612Calories
37 gProtein
16 gCarbs
44 gFat
Full nutrition (30 nutrients)
Calories612 kcal
Protein37 g
Carbohydrates16 g
Sugars0.1 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol136 mg
Sodium2134 mg
Potassium252 mg
Calcium1093 mg
Iron0.5 mg
Magnesium44 mg
Phosphorus788 mg
Zinc5.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin A277 mcg
Vitamin E0.6 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline17 mg
Water45 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 372. The excerpt below is the record exactly as published.
Line small individual ramequin cups with grated cheese, then drop one raw egg in each cup; put over each egg two tablespoons of rich cream, some pepper
Cook this with the app: pantry check, scaling, and the assistant.