pescatariannut-freesoy-free
Eggs sur le Plat with Shrimps
From Cookery for every household, 1914
Serves 1
Probable cost: 8d.
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
539Calories
34 gProtein
16 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein34 g
Carbohydrates16 g
Fiber0.4 g
Sugars5.7 g
Total Fat37 g
Saturated Fat11 g
Monounsaturated Fat15 g
Polyunsaturated Fat8.8 g
Omega-30.1 g
Cholesterol789 mg
Sodium918 mg
Potassium496 mg
Calcium267 mg
Iron4.2 mg
Magnesium48 mg
Phosphorus588 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0.9 mg
Vitamin A498 mcg
Vitamin E3 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.4 mg
Folate113 mcg
Choline630 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 519. The excerpt below is the record exactly as published.
Eggs sur le Plat with Shrimps Take 2 table-spoonfuls picked shrimps, chop them rather small, and mix them with 1 gill white sauce. Pour this mixture into a well-greased fire- proof dish, and break four eggs carefully into it. Season with pepper and salt, sprinkle lightly with bread-crumbs, lay a few small pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.