gluten-freenut-freesoy-freefish-freeshellfish-free

Eggs en Cocotte a la Lorraine

Name: Eggs en Cocotte a la Lorraine
Yield: 1 servings
Ingredients: Put a teaspoonful of pork, cut into dice and fried; two slices of Gruyere or Parmesan cheese; one tablespoonful of boiling cream; Break the eggs

From Soyer's standard cookery, 1912

Serves 1

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

401Calories

33 gProtein

3 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories401 kcal

Protein33 g

Carbohydrates3.1 g

Fiber0 g

Sugars0.7 g

Total Fat28 g

Saturated Fat16 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol252 mg

Sodium114 mg

Potassium164 mg

Calcium518 mg

Iron1.5 mg

Magnesium39 mg

Phosphorus602 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.4 mcg

Vitamin C0 mg

Vitamin A155 mcg

Vitamin E0.7 mg

Vitamin K1.7 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.5 mg

Folate30 mcg

Choline159 mg

Caffeine0 mg

Water63 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 149. The excerpt below is the record exactly as published.

Eggs en Cocotte a la Lorraine. Put a teaspoonful of pork, cut into dice and fried, into each cocotte, also two slices of Gruyere or Parmesan cheese and one tablespoonful of boiling cream. Break the eggs

Cook this with the app: pantry check, scaling, and the assistant.