Eggs Genevoise

Name: Eggs Genevoise
Ingredients: six eggs; a generous tablespoon of thick cream; a generous tablespoon of melted butter; a little onion juice; a half teaspoon of salt; a pinch of cayenne; a third of their weight in grated cheese

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

577Calories

38 gProtein

3 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories577 kcal

Protein38 g

Carbohydrates3 g

Fiber0 g

Sugars1.2 g

Total Fat45 g

Saturated Fat19 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.1 g

Omega-30.2 g

Cholesterol1160 mg

Sodium1597 mg

Potassium435 mg

Calcium181 mg

Iron5.3 mg

Magnesium37 mg

Phosphorus606 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0.2 mg

Vitamin A572 mcg

Vitamin E3.5 mg

Vitamin K2.2 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate142 mcg

Choline885 mg

Caffeine0 mg

Water242 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 25. The excerpt below is the record exactly as published.

EGGS GENEVOISE Weigh six eggs, break them into a bowl, which has been rubbed with garlic, and beat until creamy; add a generous tablespoon each of thick cream and melted butter, a little onion juice, a half teaspoon of salt, a pinch of cayenne, and a third of their weight in grated cheese

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