Fromage des Oeufs

Name: Fromage des Oeufs
Ingredients: eight eggs; a pint and a half of cold milk; one ounce of sugar; a very little salt; a small stick of cinnamon; the peel of a lemon

From National viands à la mode, 1895

Presented as published in 1895. 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

740Calories

52 gProtein

51 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories740 kcal

Protein52 g

Carbohydrates51 g

Fiber13 g

Sugars34 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.7 g

Omega-30.1 g

Cholesterol1488 mg

Sodium575 mg

Potassium734 mg

Calcium408 mg

Iron8.2 mg

Magnesium66 mg

Phosphorus807 mg

Zinc5.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D8 mcg

Vitamin C129 mg

Vitamin A644 mcg

Vitamin E4.6 mg

Vitamin K2.8 mcg

Vitamin B60.9 mg

Vitamin B123.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.9 mg

Niacin (B3)0.8 mg

Folate201 mcg

Choline1185 mg

Caffeine0 mg

Water387 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Fromage des CEufs Euerkase, Euerzieger Whisk up eight eggs with a pint and a half of cold milk, a few drops of lemon juice, one ounce of sugar, a very little salt, and pass two or three times through a hair sieve ; then stir over a slow fire till they begin to curdle, when they must be taken off the fire at once ; keep stirring for one minute, then pour into mould and let it get cold. Make a cream sauce with one pint of cream in which three ounces of sugar, a small stick of cinnamon, and the peel of a lemon

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