Eufs en Cocottes

Name: Eufs en Cocottes
Ingredients: six or more small fire-proof china cases or pipkins (cocottes); a teaspoonful of cream; season with pepper (white and coralline) and salt; season with pepper (white and coralline) and salt

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Can be varied with different ingredients.

Presented as published in 1904. 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

446Calories

38 gProtein

2 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories446 kcal

Protein38 g

Carbohydrates2.3 g

Fiber0 g

Sugars1.1 g

Total Fat30 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1121 mg

Sodium427 mg

Potassium419 mg

Calcium171 mg

Iron5.3 mg

Magnesium36 mg

Phosphorus597 mg

Zinc3.9 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K1 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.

Eufs en Cocottes. — Butter six or more small fire- proof china cases or pipkins {cocottes), break a fresh egg into each, season with pepper (white and coralline) and salt, pour a teaspoonful of cream

Cook this with the app: pantry check, scaling, and the assistant.