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Eggs a l’Egyptienne
From Cookery for every household, 1914
Serves 2
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
100Calories
7 gProtein
5 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories100 kcal
Protein6.7 g
Carbohydrates4.8 g
Fiber0.1 g
Sugars0.6 g
Total Fat5.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.7 g
Cholesterol101 mg
Sodium280 mg
Potassium261 mg
Calcium35 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus108 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0.3 mg
Vitamin A41 mcg
Vitamin E0.5 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate9.8 mcg
Choline70 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 517. The excerpt below is the record exactly as published.
Eggs a l’Egyptienne ((Eufs Froids & l’Egyptienne) Poached eggs. I Cooked ham. Mayonnaise sauce. | Cucumber
Cook this with the app: pantry check, scaling, and the assistant.