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Eggs en Cocotte with Gravy
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
85Calories
7 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein7.3 g
Carbohydrates1.9 g
Fiber0.1 g
Sugars0.2 g
Total Fat5.4 g
Saturated Fat1.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol187 mg
Sodium76 mg
Potassium89 mg
Calcium30 mg
Iron1.1 mg
Magnesium6.5 mg
Phosphorus107 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate30 mcg
Choline149 mg
Caffeine0 mg
Water60 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 with Gravy. Break the eggs into buttered cocottes. Season, poach, and, when about to serve, surround the yolks with a thin but good gravy
Cook this with the app: pantry check, scaling, and the assistant.