vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Cocotte a la Creme
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
473Calories
9 gProtein
5 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories473 kcal
Protein8.7 g
Carbohydrates4.8 g
Fiber0 g
Sugars0.2 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol322 mg
Sodium96 mg
Potassium184 mg
Calcium101 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus167 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 56. The excerpt below is the record exactly as published.
EGGS COCOTTE A LA CREME Mrs. T. K. Egbert, New York. Take individual porcelain sauce pans and rub them well inside with butter, then break two eggs in each sauce pan, sprinkle pepper and salt over them, and a small piece of butter. Have ready a pan of hot water; put the sauce pans in it, and put them in the oven from one to two minutes. When done, pour heavy cream
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