Eggs Normandy

Name: Eggs Normandy
Ingredients: six eggs; a heaping tablespoon of butter; the same of flour; half a cup of oyster liquor; the same of cream; a cup of oysters; a tablespoon of sherry or Worcestershire sauce

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

1049Calories

62 gProtein

23 gCarbs

88 gFat

Full nutrition (34 nutrients)

Calories1049 kcal

Protein62 g

Carbohydrates23 g

Fiber0 g

Sugars3.4 g

Total Fat88 g

Saturated Fat35 g

Monounsaturated Fat21 g

Polyunsaturated Fat7.7 g

Omega-30.1 g

Cholesterol1417 mg

Sodium768 mg

Potassium1121 mg

Calcium463 mg

Iron23 mg

Magnesium112 mg

Phosphorus1033 mg

Zinc150 mg

Copper11 mg

Manganese1.2 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A528 mcg

Vitamin E6.3 mg

Vitamin K7.4 mcg

Vitamin B60.7 mg

Vitamin B1235 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)4.3 mg

Folate180 mcg

Choline1124 mg

Caffeine0 mg

Water631 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 26. The excerpt below is the record exactly as published.

EGGS NORMANDY Break six eggs carefully on a well buttered fireproof dish ; stir a heaping tablespoon of butter with the same of flour over a moderate fire for a few minutes, then stir in half a cup of oyster liquor and the same of cream, and, when the sauce thickens, season with salt, paprika and a tablespoon of sherry or Worcestershire sauce. Add a cup of oysters

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