Eggs, Swiss
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
2190Calories
108 gProtein
15 gCarbs
187 gFat
Full nutrition (34 nutrients)
Calories2190 kcal
Protein108 g
Carbohydrates15 g
Fiber0 g
Sugars1.1 g
Total Fat187 g
Saturated Fat102 g
Monounsaturated Fat46 g
Polyunsaturated Fat8.5 g
Omega-30.4 g
Cholesterol1584 mg
Sodium925 mg
Potassium814 mg
Calcium2480 mg
Iron5.6 mg
Magnesium131 mg
Phosphorus2126 mg
Zinc15 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A1192 mcg
Vitamin E4.6 mg
Vitamin K9.9 mcg
Vitamin B60.8 mg
Vitamin B1210 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)0.5 mg
Folate163 mcg
Choline916 mg
Caffeine0 mg
Water456 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 26. The excerpt below is the record exactly as published.
EGGS, SWISS Butter well a flat earthen platter and sprinkle with grated gruyere cheese. Place on it a layer of bread cut in very thin slices and spread with butter and French mustard. Cover with thin slices of Swiss cheese and sprinkle with a few chopped chives, salt and paprika. Now break six eggs on the cheese very carefully, cover all with a little thick cream
Cook this with the app: pantry check, scaling, and the assistant.