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OEufs a la Bechamel

Name: OEufs a la Bechamel
Yield: 1 servings
Ingredients: four eggs hard; a little cream; pepper, and salt to taste; pepper, and salt to taste; a tiny dust of powdered mace; squares of lightly buttered toast

From Soyer's standard cookery, 1912

Serves 1

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

479Calories

27 gProtein

15 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories479 kcal

Protein27 g

Carbohydrates15 g

Fiber5.1 g

Sugars2.2 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.9 g

Cholesterol761 mg

Sodium271 mg

Potassium382 mg

Calcium172 mg

Iron5.9 mg

Magnesium62 mg

Phosphorus380 mg

Zinc2.7 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D4.4 mcg

Vitamin C5.3 mg

Vitamin A308 mcg

Vitamin E2.1 mg

Vitamin K1 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.5 mg

Folate107 mcg

Choline588 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 264. The excerpt below is the record exactly as published.

OEufs a la Bechamel. Boil four eggs hard. Throw them into cold water. Shell them, cut each in halves. Grease a bag thickly. Put in the eggs. Add a little cream, pepper, and salt to taste, and a tiny dust of powdered mace. Make hot gently for five minutes, and serve on squares of lightly buttered toast

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