vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs au Plat
From Practical household cookery, 1891
Serves 1
Presented as published in 1891. 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
143Calories
13 gProtein
1 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat15 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol389 mg
Sodium143 mg
Potassium139 mg
Calcium57 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 50. The excerpt below is the record exactly as published.
EGGS AU PLAT. •' V / - •- * . .> :. Put a quarter of an ounce of butter into a small enamelled i; • pan as in No. 243 ; let the butter melt on a moderate fire, H 114 PRACTICAL HOUSEHOLD COOKERY. then break two eggs and drop them into the pan without disturbing the jolks; let them simmer gently till the whites get firm, season with salt
Cook this with the app: pantry check, scaling, and the assistant.