vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs en Cocotte Roulotte
From Soyer's standard cookery, 1912
Serves 4
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
45Calories
3 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories45 kcal
Protein2.9 g
Carbohydrates5.4 g
Fiber0.2 g
Sugars0.1 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium46 mg
Potassium255 mg
Calcium37 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate15 mcg
Choline38 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 4 servings.
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 Roulotte. Garnish the bottom and sides of the cocottes with cooked spinach, chopped and pressed, lettuce leaves, which should be stewed in butter. Break the eggs
Cook this with the app: pantry check, scaling, and the assistant.