Eggs sur le Plat

Name: Eggs sur le Plat
Ingredients: Melt 1 tablespoonful butter; Break 6 eggs into this

From English and French cookery, 1890

Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 76. The excerpt below is the record exactly as published.

Eggs sur le Plat. — Melt 1 tablespoonful butter in a shallow baking-dish. Break 6 eggs into this

Cook this with the app: pantry check, scaling, and the assistant.