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Eggs (CEufs) a l’Aurore
From The Swedish, French, American cook book, 1918
Serves 1
Serve with supreme sauce for luncheon or supper.
Presented as published in 1918. 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
533Calories
26 gProtein
45 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein26 g
Carbohydrates45 g
Fiber6.3 g
Sugars14 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol467 mg
Sodium10899 mg
Potassium938 mg
Calcium1054 mg
Iron6.1 mg
Magnesium96 mg
Phosphorus745 mg
Zinc3 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A254 mcg
Vitamin E1.4 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.7 mg
Folate76 mcg
Choline346 mg
Caffeine0 mg
Water342 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 381. The excerpt below is the record exactly as published.
Eggs (CEufs) a l’Aurore Have both chicken and smoked tongue cooked and cut in dices. Mix two eggs with two tablespoons milk, two tablespoons cream, pepper and salt; scramble — while scrambling add the chicken and tongue. Fill in the cups. The Cups. One tablespoon butter, two tablespoons flour, yolks of two eggs, pinch salt, one cup milk, and two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.