vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs, Zurich
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
538Calories
25 gProtein
21 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein25 g
Carbohydrates21 g
Fiber5.9 g
Sugars5.6 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.3 g
Omega-30.2 g
Cholesterol458 mg
Sodium677 mg
Potassium818 mg
Calcium475 mg
Iron5.2 mg
Magnesium67 mg
Phosphorus468 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2 mcg
Vitamin C42 mg
Vitamin A531 mcg
Vitamin E3.1 mg
Vitamin K469 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate194 mcg
Choline316 mg
Caffeine0 mg
Water289 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 115. The excerpt below is the record exactly as published.
Eggs, Zurich. — Beat up four eggs, and add three spring onions with some parsley to them, all finely minced. Season with pepper and salt; then mix well into them two ounces of melted butter, and the same of grated Par- mesan cheese
Cook this with the app: pantry check, scaling, and the assistant.