vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Suisse
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Brown the surface with a red-hot iron.
Presented as published in 1898. 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
191Calories
8 gProtein
4 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories191 kcal
Protein7.9 g
Carbohydrates4.1 g
Sugars0 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol48 mg
Sodium443 mg
Potassium70 mg
Calcium236 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus173 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin A57 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1.5 mcg
Choline3.5 mg
Water20 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 274. The excerpt below is the record exactly as published.
gg'S a la Suisse. — This is a rich dish. The great point in it is to partly cook the first layer of cream and cheese before the Eggs are put in. If this is not attended to the Eggs will be over-cooked. Wyvcrns admirable recipe is: Choose a fire-proof dish, and butter it liberally. Pour over the bottom a layer of cream a quarter of an inch deep, over that shake a coating of grated cheese an eighth of an inch deep. Set this to cook in the oven for a few minutes. When the cream and cheese have amalgamated take out the dish, and slip in one by one as carefully as you can — to avoid breaking a single yolk — four Eggs. Give them a dust of black pepper
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Cook this with the app: pantry check, scaling, and the assistant.