Eggs a la Suisse

Name: Eggs a la Suisse
Ingredients: 4 eggs; 1/2 cup cream; 1 tbsp. butter; 2 tbsp. grated cheese; Salt; White pepper; Cayenne

From Domestic science, principles and application, 1914

Strain cream over the toast.

Presented as published in 1914. 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

752Calories

32 gProtein

8 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories752 kcal

Protein32 g

Carbohydrates7.8 g

Fiber0 g

Sugars0.8 g

Total Fat76 g

Saturated Fat33 g

Monounsaturated Fat17 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol909 mg

Sodium2909 mg

Potassium420 mg

Calcium321 mg

Iron3.6 mg

Magnesium37 mg

Phosphorus562 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A355 mcg

Vitamin E2.2 mg

Vitamin K3.7 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate95 mcg

Choline590 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 39. The excerpt below is the record exactly as published.

Eggs a la Suisse 4 eggs Salt }/2 c. cream White pepper 1 tbsp. butter Cayenne 2 tbsp. grated cheese

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