vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Swiss
From Harper's cook book encyclopædia, 1902
Serves 1
Optionally rub the pan with a halved onion for flavor.
Presented as published in 1902. 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
575Calories
46 gProtein
13 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein46 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat36 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1145 mg
Sodium519 mg
Potassium780 mg
Calcium468 mg
Iron5.3 mg
Magnesium65 mg
Phosphorus840 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.3 mcg
Vitamin C0 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.5 mg
Folate141 mcg
Choline925 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 117. The excerpt below is the record exactly as published.
Eggs, Swiss EGGS Eggs and White Sauce Eggs, Swiss. — Grease a shallow pudding-dish that will stand the fire. Pour into it a half-pint of milk. Set the pan on the stove, and when the milk is blood-warm break into it six eggs
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