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Lyonnaise Eggs
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. John Adkins, Wheeling, 111.
Presented as published in 1912. 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
782Calories
52 gProtein
55 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein52 g
Carbohydrates55 g
Fiber3.9 g
Sugars21 g
Total Fat60 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol1208 mg
Sodium747 mg
Potassium1073 mg
Calcium562 mg
Iron7.5 mg
Magnesium95 mg
Phosphorus947 mg
Zinc5.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D8.3 mcg
Vitamin C11 mg
Vitamin A558 mcg
Vitamin E3.3 mg
Vitamin K3.5 mcg
Vitamin B60.9 mg
Vitamin B124.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)3.2 mg
Folate214 mcg
Choline939 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 20. The excerpt below is the record exactly as published.
LYONNAISE EGGS.— Cook 1 chopped onion in 2 table- spoons of butter for 10 minutes, then add 1 ta'blespoon of flour and cook till the mixture is smooth and frothy, stirring constantly. Gradually pour in 1 cup of milk and cook 3 minutes, stirring the first minute; season with salt and pepper to taste. Pour this sauce into a deep, hot plate, and carefully break into it 6 eggs; cover the eggs with J4 cup of grated "bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.