Lady Effingham's Eggs

Name: Lady Effingham's Eggs
Ingredients: two slices of Gruyere cheese; a tablespoon of butter; Break two eggs in a saucer; sprinkle with salt; sprinkle with Paprika

From The cult of the chafing dish, 1904

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

379Calories

29 gProtein

2 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories379 kcal

Protein29 g

Carbohydrates1.6 g

Fiber0 g

Sugars0.4 g

Total Fat39 g

Saturated Fat14 g

Monounsaturated Fat8 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol459 mg

Sodium254 mg

Potassium183 mg

Calcium592 mg

Iron1.8 mg

Magnesium32 mg

Phosphorus545 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A335 mcg

Vitamin E1.4 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B122.7 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.1 mg

Folate52 mcg

Choline302 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 40. The excerpt below is the record exactly as published.

Lady Effingham's Eggs. Put two slices of Gruyere cheese (not very thin) in the Chafing Dish with a tablespoon of butter. Break two eggs in a saucer

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