Eggs a la Victoria

Name: Eggs a la Victoria
Ingredients: Break three eggs in a bowl; four tablespoons of milk; two tablespoons of cream; cayenne pepper; salt; a large tablespoon of butter; four tablespoons of grated American cheese

From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924

A beautiful luncheon or supper dish.

Presented as published in 1924. 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

459Calories

28 gProtein

6 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories459 kcal

Protein28 g

Carbohydrates5.7 g

Fiber0 g

Sugars3.6 g

Total Fat47 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol653 mg

Sodium415 mg

Potassium350 mg

Calcium364 mg

Iron2.7 mg

Magnesium34 mg

Phosphorus498 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.6 mcg

Vitamin C0 mg

Vitamin A342 mcg

Vitamin E1.8 mg

Vitamin K1.8 mcg

Vitamin B60.3 mg

Vitamin B121.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate76 mcg

Choline452 mg

Caffeine0 mg

Water197 g

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 74. The excerpt below is the record exactly as published.

Eggs a la Victoria CEufs a la Victoria Break three eggs in a bowl and mix well; add to it four table¬ spoons of milk, two tablespoons of cream, cayenne pepper, and salt. Put a large tablespoon of butter in a frying pan over the fire and when the butter is melted put the egg mixture into it and when it commences to cook draw it from one side to another carefully so as not to scramble it; sprinkle it with four tablespoons of grated American cheese

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