vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Mornay
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
1133Calories
51 gProtein
39 gCarbs
85 gFat
Full nutrition (34 nutrients)
Calories1133 kcal
Protein51 g
Carbohydrates39 g
Fiber1.5 g
Sugars10 g
Total Fat85 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol254 mg
Sodium2069 mg
Potassium605 mg
Calcium848 mg
Iron2.9 mg
Magnesium66 mg
Phosphorus732 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4 mcg
Vitamin C1.8 mg
Vitamin A599 mcg
Vitamin E8.1 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.8 mg
Folate56 mcg
Choline192 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.
EGGS MORNAY Break eggs and slip into buttered egg shirrers, allowing 1 or 2 eggs to each shirrer, according to size. Cover with White Sauce (p. 191), seasoned with 14 cup grated cheese, paprika, and 2 egg yolks
Cook this with the app: pantry check, scaling, and the assistant.