Eggs Suzette
From Council cook book, 1908
Presented as published in 1908. 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
452Calories
50 gProtein
27 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein50 g
Carbohydrates27 g
Fiber3.2 g
Sugars1.4 g
Total Fat15 g
Saturated Fat5.1 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol280 mg
Sodium2816 mg
Potassium1374 mg
Calcium59 mg
Iron3.5 mg
Magnesium73 mg
Phosphorus602 mg
Zinc4.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C30 mg
Vitamin A80 mcg
Vitamin E0.9 mg
Vitamin K3.2 mcg
Vitamin B61.5 mg
Vitamin B122 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate53 mcg
Choline318 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Council cook book (1908), page 16. The excerpt below is the record exactly as published.
Eggs Suzette. Bake and cut lengthwise large potatoes. Scoop out immediately, and beat up with it one whole egg, milk, butter, pepper, and salt, and also a little grated cheese. In the bottom of potato shell sprinkle in layer of finely chopped ham
Cook this with the app: pantry check, scaling, and the assistant.