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Eggs and Artichokes
From Soyer's standard cookery, 1912
Serves 2
Serve very hot.
Presented as published in 1912. 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
595Calories
28 gProtein
95 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein28 g
Carbohydrates95 g
Fiber8.2 g
Sugars47 g
Total Fat14 g
Saturated Fat5.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol383 mg
Sodium471 mg
Potassium2245 mg
Calcium257 mg
Iron19 mg
Magnesium103 mg
Phosphorus672 mg
Zinc2.6 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C19 mg
Vitamin A193 mcg
Vitamin E2 mg
Vitamin K1.8 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.2 mg
Folate124 mcg
Choline442 mg
Caffeine0 mg
Water454 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 87. The excerpt below is the record exactly as published.
Eggs and Artichokes. Boil eight Jerusalem artichokes and cut them in slices, place them in a fireproof dish. Hard boil four eggs. When cold, shell them and chop them up, place the eggs on the top of the sliced artichokes, and pour over the whole a good white sauce flavored with Parmesan cheese. Dust over with breadcrumbs
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