vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Surprise
From The Swedish, French, American cook book, 1918
Serves 1
Serve on a hot platter with hollandaise sauce around.
Presented as published in 1918. 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
333Calories
26 gProtein
4 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein26 g
Carbohydrates4.3 g
Fiber0.1 g
Sugars1.7 g
Total Fat22 g
Saturated Fat7.1 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol746 mg
Sodium377 mg
Potassium313 mg
Calcium140 mg
Iron3.6 mg
Magnesium28 mg
Phosphorus420 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0.2 mg
Vitamin A353 mcg
Vitamin E2.2 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate97 mcg
Choline592 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 371. The excerpt below is the record exactly as published.
Soft boil eggs four and a half minutes. Take up and put in cold water; remove the shell carefully and put in hot water for about three minutes. Raise on a ring of bread; sprinkle with pepper and salt, cover with meringue and decorate with Spanish pepper; put in oven from two to three minutes until the meringue is brown. Serve on a hot platter with hollandaise sauce a
Cook this with the app: pantry check, scaling, and the assistant.