Eggs Gruyere

Name: Eggs Gruyere
Ingredients: a quarter of a pound of gruyere cheese; a cup of hot chicken broth; a tablespoon of butter; a teaspoon of onion juice; a little grated nutmeg; four well-beaten eggs

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

734Calories

56 gProtein

4 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories734 kcal

Protein56 g

Carbohydrates3.6 g

Fiber0.1 g

Sugars1 g

Total Fat65 g

Saturated Fat27 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.1 g

Omega-30.2 g

Cholesterol881 mg

Sodium495 mg

Potassium367 mg

Calcium1124 mg

Iron3.7 mg

Magnesium63 mg

Phosphorus1051 mg

Zinc7.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0.4 mg

Vitamin A651 mcg

Vitamin E2.8 mg

Vitamin K2.2 mcg

Vitamin B60.4 mg

Vitamin B125.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.2 mg

Folate105 mcg

Choline604 mg

Caffeine0 mg

Water202 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 GRUYERE Chop a quarter of a pound of gruyere cheese fine and melt in a cup of hot chicken broth with a tablespoon of butter ; add a teaspoon of onion juice, a little grated nutmeg; the/i stir in four well-beaten eggs

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