vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs Sur La Platte
From The Cook County cook book, 1912
Serves 1
The flavor can be changed by sprinkling a little finely chopped ham or parsley on the plate before putting in the eggs.
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
429Calories
38 gProtein
2 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat39 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1147 mg
Sodium427 mg
Potassium417 mg
Calcium170 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 33. The excerpt below is the record exactly as published.
6 fresh eggs; sprinkle lightly with salt and pepper; put bits of butter the size of a hazel nut between each egg, and stand the dish over a basin of hot water. Cook in the oven about 5 minutes or until the eggs are set. If you hare a gas stove run them under the flame for just a moment to brown the surface. — Mrs. John Adams, Wheeling, 111. EGGS SUR LA PLATTE.— Little stone dishes come express- ly for this mode of serving eggs, but individual vegetable dishes or teacups which have lost their handles will answer the purpose. Heat and butter as many dishes as there are persons to be served and sprinkle in pepper and salt. Break an egg in each one, sprin- COOK COUNTY COOK BOOK 53 kle on a little more pepper and salt and put a tablespoon of butter on each one in bits. Cream may be poured over if liked.
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