vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs A La Suisse
From Boston Cooking-School cook book, 1896
Serves 1
Eggs Poached in White Wine can be made using dry white wine in place of cream.
Presented as published in 1896. 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
599Calories
33 gProtein
4 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories599 kcal
Protein33 g
Carbohydrates4.3 g
Fiber0 g
Sugars0.7 g
Total Fat60 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol863 mg
Sodium10549 mg
Potassium365 mg
Calcium357 mg
Iron3.8 mg
Magnesium37 mg
Phosphorus551 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A410 mcg
Vitamin E2.1 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.4 mg
Folate109 mcg
Choline588 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.
Pepper, cayenne 3 mushroom caps 4 French poached eggs 4 cup Chicken Stock (p. 151) 2 tablespoons cream 1 tablespoon sherry 1 tablespoon grated Parmesan cheese Chop shallot fine and cook in butter, stirring constantly 3 minutes. Add mushroom caps, peeled and chopped, and cook 5 minutes. Add stock, sherry, salt, pepper, and cayenne to taste. Bring to boiling point and simmer 10 minutes. ‘Turn into shallow, buttered baking dish and place on sauce French poached eggs. Pour over cream, sprinkle with cheese, and let stand in oven until cheese has melted. Serves 4. EGGS AU GRATIN Arrange Poached Eggs in shallow, buttered baking dish. Sprin- kle with grated Parmesan cheese. Pour over Yellow Béchamel (p. 194), Tomato (p. 198) or White Sauce (p. 191). Sprinkle with grated cheese. Brown in oven. EGGS 367 EGGS A LA SUISSE 4 eggs ~ Salt Vg cup cream Pepper 1 tablespoon butter Cayenne 2 tablespoons grated cheese or crumbs of Roquefort
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