vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs à la Suisse
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
974Calories
53 gProtein
7 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories974 kcal
Protein53 g
Carbohydrates7.3 g
Fiber0 g
Sugars1.5 g
Total Fat80 g
Saturated Fat36 g
Monounsaturated Fat23 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1609 mg
Sodium592 mg
Potassium665 mg
Calcium296 mg
Iron7 mg
Magnesium55 mg
Phosphorus859 mg
Zinc5.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K4 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.4 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 149. The excerpt below is the record exactly as published.
season with salt and pepper, rub it through a puree sieve, mix it with a little butter, and add more salt and pepper if necessary. Do not have it too moist. Have at hand some very finely cooked ham and some velouté sauce. Cut some rings of bread. Spread the spinach on the bottom and sides of each one. Break an egg in the centre of each one. Place in the oven, cook for a few minutes. Mix the chopped ham and velouté sauce to a very thick cream, spread over the top, replace in the oven, and cook five or six minutes more. Serve with a oream sauce. BANDWICHE8^ EQG AND CHEE8E DI8HE8 269 EgfiTB à la Suisse Spread the bottom of dish with fresh buttar, cover this with thin fidices of Gruyère cheese, break eight eggs over the cheese, the same as for poaching, season with salt and white pepper, then pour a scant gill of very thick cream on the sur- face, sprinkle with Gruyère cheese
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