vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs sur le Plat with Cheese
From Cookery for every household, 1914
Serves 2
Note: A little cream may be added.
Presented as published in 1914. 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
208Calories
7 gProtein
8 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein7.5 g
Carbohydrates8.5 g
Fiber3.2 g
Sugars0.2 g
Total Fat17 g
Saturated Fat9.7 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol132 mg
Sodium4971 mg
Potassium214 mg
Calcium164 mg
Iron1.7 mg
Magnesium28 mg
Phosphorus130 mg
Zinc1 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A168 mcg
Vitamin E0.8 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline77 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 518. The excerpt below is the record exactly as published.
Eggs sur le Plat with Cheese Grease a fireproof dish, and sprinkle it with finely grated cheese. Break the required number of eggs into it, and season them with pepper and salt. Sprinkle some more cheese on the top, pour over a little melted butter
Cook this with the app: pantry check, scaling, and the assistant.