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Eufs Mollets & l'Allemande
From Cookery for every household, 1914
Serves 2
This dish admits variations with different sauces and vegetables.
Presented as published in 1914. 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
754Calories
36 gProtein
90 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein36 g
Carbohydrates90 g
Fiber4.4 g
Sugars10 g
Total Fat27 g
Saturated Fat9.8 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat6.5 g
Omega-30.4 g
Cholesterol573 mg
Sodium1081 mg
Potassium478 mg
Calcium483 mg
Iron9.1 mg
Magnesium77 mg
Phosphorus509 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C1.2 mg
Vitamin A354 mcg
Vitamin E2 mg
Vitamin K63 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.7 mg
Folate89 mcg
Choline445 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 522. The excerpt below is the record exactly as published.
Eufs Mollets & 1' Allemande 6 eggs. 6 croutes of bread i Allemande sauce. Melted butter. | Cooked spinach
Cook this with the app: pantry check, scaling, and the assistant.