Fromagre a l'Aigburth

Name: Fromagre a l'Aigburth
Ingredients: Whip three whites of eggs to a firm froth; one ounce and a half of Parmesan cheese; one ounce and a half of Gruyere or dry Cheddar cheese; season to taste with cayenne and salt.

From Home cookery, 1898

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

567Calories

41 gProtein

7 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories567 kcal

Protein41 g

Carbohydrates7.4 g

Fiber0 g

Sugars0.7 g

Total Fat41 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol638 mg

Sodium1235 mg

Potassium318 mg

Calcium761 mg

Iron2.9 mg

Magnesium44 mg

Phosphorus761 mg

Zinc5.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A471 mcg

Vitamin E2.1 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B122.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.2 mg

Folate82 mcg

Choline447 mg

Caffeine0 mg

Water140 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 59. The excerpt below is the record exactly as published.

Fromagre a I'Aigburth. Whip three whites of eggs to a firm froth ; stir in lightly one ounce and a half of Parmesan cheese and one ounce and a half of Gruyere or dry Cheddar cheese (grated) ; season to taste with cayenne and salt.

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