vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a l’Aurore (Eufs a l’Aurore)
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
470Calories
36 gProtein
10 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein36 g
Carbohydrates10 g
Fiber0.5 g
Sugars4.9 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol775 mg
Sodium962 mg
Potassium466 mg
Calcium413 mg
Iron2.9 mg
Magnesium40 mg
Phosphorus579 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.4 mcg
Vitamin C2.8 mg
Vitamin A393 mcg
Vitamin E2.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.2 mg
Folate93 mcg
Choline592 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 512. The excerpt below is the record exactly as published.
Eggs a l’Aurore (CEufs a l’Aurore) 4 hard-boiled eggs. J pt. white or bechamel sauce. A little butter. 1 tea-sp. chopped parsley Salt. Pepper. 4 table - sps. grated cheese. 2 table - sps. tomato sauce. pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.