vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs Scrambled Chatillon
From Soyer's standard cookery, 1912
Serves 1
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
313Calories
22 gProtein
6 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories313 kcal
Protein22 g
Carbohydrates5.5 g
Fiber0.7 g
Sugars4.2 g
Total Fat22 g
Saturated Fat6.7 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat5 g
Cholesterol554 mg
Sodium294 mg
Potassium487 mg
Calcium134 mg
Iron3 mg
Magnesium28 mg
Phosphorus390 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3.7 mcg
Vitamin C1.5 mg
Vitamin A322 mcg
Vitamin E2.3 mg
Vitamin K8 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)2.7 mg
Folate84 mcg
Choline454 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 150. The excerpt below is the record exactly as published.
every four eggs. Dish in a timbale; put a fine, cooked, and grooved mush- room in middle, and surround with a crown of mushroom buttons. Eggs Scrambled Chasseur. Dish the scrambled eggs in a timbale. Hollow out the mid- dle, and place a garnish of one fine chicken's liver. sauted_Qzr every four eggs. Sprinkle a pinch of parsle^or tarragon on the garnish, and surround with a thread of brown sauce. Eggs Scrambled Chatillon. Dish the eggs in a timbale, well buttered and bread- crumbed, and place a garnish of mushrooms
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