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Eggs a la Suisse

Name: Eggs a la Suisse
Yield: 1 servings
Ingredients: 4 Eggs; 1/2 Cup Cream; 1 Tablespoon Butter or Butter Substitute; 3 Tablespoons Grated Cheese; Salt; Pepper; Cayenne

From The bride's cook book, 1915

Serves 1

(Good with rice.)

Presented as published in 1915. 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

759Calories

15 gProtein

37 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories759 kcal

Protein15 g

Carbohydrates37 g

Fiber13 g

Sugars2.8 g

Total Fat67 g

Saturated Fat40 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol140 mg

Sodium10136 mg

Potassium993 mg

Calcium427 mg

Iron4.6 mg

Magnesium96 mg

Phosphorus324 mg

Zinc2.2 mg

Copper0.4 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A579 mcg

Vitamin E8.3 mg

Vitamin K68 mcg

Vitamin B60.7 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.5 mg

Folate32 mcg

Choline19 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 84. The excerpt below is the record exactly as published.

EGGS A LA SUISSE 4 Eggs 1/2 Cup Cream 1 Tablespoon Butter or Butter Substitute 3 Tablespoons Grated Cheese Salt Pepper Cayenne

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