Eufs en Rohe de Chamhre
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Serve immediately for best results.
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
748Calories
38 gProtein
106 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories748 kcal
Protein38 g
Carbohydrates106 g
Fiber13 g
Sugars5.7 g
Total Fat20 g
Saturated Fat6.4 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol744 mg
Sodium320 mg
Potassium2826 mg
Calcium184 mg
Iron8.4 mg
Magnesium162 mg
Phosphorus738 mg
Zinc4.4 mg
Copper0.8 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C118 mg
Vitamin A320 mcg
Vitamin E2.2 mg
Vitamin K13 mcg
Vitamin B62.1 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.5 mg
Folate184 mcg
Choline661 mg
Caffeine0 mg
Water628 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 Rohe de Chamhre. — Choose nice, round and even-sized potatoes and bake them in the oven. When cooked slice off the top, scoop out some of the potato, put a little bit of butter into each, season with pepper and salt, and break a fresh egg into each
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