Kiscli au Parmesan

Name: Kiscli au Parmesan
Ingredients: the yolks of five or six eggs; a gill of cream; an ounce of grated Parmesan; a good pinch of cayenne; a dust of salt

From Salads, sandwiches, and savouries, 1901

Serve very hot.

Presented as published in 1901. 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

879Calories

42 gProtein

10 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories879 kcal

Protein42 g

Carbohydrates9.8 g

Fiber0 g

Sugars0.9 g

Total Fat73 g

Saturated Fat36 g

Monounsaturated Fat20 g

Polyunsaturated Fat5.1 g

Omega-30.1 g

Cholesterol1075 mg

Sodium875 mg

Potassium511 mg

Calcium462 mg

Iron4.5 mg

Magnesium47 mg

Phosphorus741 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A465 mcg

Vitamin E2.8 mg

Vitamin K4 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.3 mg

Folate119 mcg

Choline739 mg

Caffeine0 mg

Water265 g

As published

This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 47. The excerpt below is the record exactly as published.

Kiscli au Parmesan. — Beat up the yolks of five or six eggs with a gill of cream or new milk, an ounce of grated Parmesan, a good pinch of cayenne, and a dust of salt

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