Oeufs a la Neige
From The profession of cookery, from a French point of view, 1894
A very pretty dish.
Presented as published in 1894. 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
372Calories
24 gProtein
40 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein24 g
Carbohydrates40 g
Fiber11 g
Sugars28 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium191 mg
Potassium891 mg
Calcium733 mg
Iron0.8 mg
Magnesium73 mg
Phosphorus504 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C129 mg
Vitamin A159 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline95 mg
Caffeine0 mg
Water563 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 41. The excerpt below is the record exactly as published.
Oeufs a la Neige. Boil a pint of milk with a pinch of salt, a few lumps of sugar, and small piece of fresh lemon rind. AVhen it boils remove the rind, and having ready the whites of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.