vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Mornay
From The Cook County cook book, 1912
Serves 1
None
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
822Calories
52 gProtein
23 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories822 kcal
Protein52 g
Carbohydrates23 g
Fiber8.7 g
Sugars3 g
Total Fat60 g
Saturated Fat14 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol429 mg
Sodium1299 mg
Potassium828 mg
Calcium689 mg
Iron7.3 mg
Magnesium79 mg
Phosphorus689 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A923 mcg
Vitamin E14 mg
Vitamin K21 mcg
Vitamin B60.8 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.7 mg
Folate63 mcg
Choline316 mg
Caffeine0 mg
Water146 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 21. The excerpt below is the record exactly as published.
EGGS MORNAY. — Break egg and slip into buttered egg- shirrers, allowing 1 or 2 eggs to each shirrer, according to size. Cover with white sauce, seasoned with 1/3 cup grated cheese, pap- rika, and yolks of 2 eggs; cover with grated dheese and bake until firm. — Mrs. Cbas. Johnston, Des Plaines, 111. MOULDED EGGS.— Prepare a round of toast for each tgg. Butter same number of small teacups or individual moulds, and sprinkle each with a little finely chopped parsley. Break each tgg gently into a saucer and slip into the moulds. Stand the moulds in a pan, pour boiling water around them and bake until set (about 8 or 10 minutes). Turn each out on a round of toast COOK COUNTY COOK BOOK 37 arranged on a hot platter and pour tomato or cream sauce around on the toast. — 'Mrs. Ralph Charters, Park Ridge, 111. MOULDED EGGS IN PIMENTOS.— Line buttered tim- bale, or other moulds with canned pimentoes; ibreak an egg
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