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Eggs Baked in Cheese Sauce
From San Rafael cook book, 1906, 1906
Serves 1
Serve immediately.
Presented as published in 1906. 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
570Calories
42 gProtein
19 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein42 g
Carbohydrates19 g
Fiber0 g
Sugars12 g
Total Fat39 g
Saturated Fat16 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol810 mg
Sodium909 mg
Potassium702 mg
Calcium682 mg
Iron3.8 mg
Magnesium64 mg
Phosphorus839 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A467 mcg
Vitamin E2.4 mg
Vitamin K1.1 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate100 mcg
Choline636 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 41. The excerpt below is the record exactly as published.
EGGS BAKED IN CHEESE SAUCE— Mrs. Carter P. Pomeroy. 1 teaspoon of butter melted; add 1 teaspoon of flour, or more if a thicker sauce is liked. Cook thoroughly but do not brown; add 1 cup ■of milk, or cream preferred (use more butter if milk is used), which must be added slowly to make a smooth sauce; then aidd 4 tablespoons of grated cheese; stir well, and when thoroughly hot, pour into a hot baking dish which can go to the table. Drop in 4 eggs as if for poach- ing, being very careful not to break the yolks. Put at once into oven, and when the eggs are set serve at once. Makes a very nice entree. CHEESE SOUFFLE— Mrs. W. F. Jones. 2 tablespoons of butter, 1 tablespoon of flour. Rub smooth, and add % cup of milk
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