Eggs Georgette
From A second Dudley book of cookery and other recipes, 1914
Serve very hot.
Presented as published in 1914. 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
306Calories
15 gProtein
52 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein15 g
Carbohydrates52 g
Fiber9.9 g
Sugars0.2 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol186 mg
Sodium821 mg
Potassium1290 mg
Calcium163 mg
Iron19 mg
Magnesium96 mg
Phosphorus261 mg
Zinc2 mg
Copper2.7 mg
Manganese4 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.8 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate54 mcg
Choline147 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 102. The excerpt below is the record exactly as published.
EGGS GEORGETTE r 1 1AKE some large potatoes in the oven ; open them lengthways with a sharp knife ; remove the pulp from the inside ; rub it through a sieve ; 337 x THE DUDLEY RECIPES add a little cream, making it into a smooth puree, and season. Half -fill the potato shells with this puree ; break an egg
Cook this with the app: pantry check, scaling, and the assistant.