Oeufs à la Suisse

Name: Oeufs à la Suisse
Ingredients: six eggs; a layer of cream a quarter of an inch deep; a coating of well grated cheese a quarter of an inch deep; a dust of black pepper; salt

From Culinary jottings, 1885

Rich cream is essential for best results.

Presented as published in 1885. 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

1744Calories

79 gProtein

26 gCarbs

146 gFat

Full nutrition (34 nutrients)

Calories1744 kcal

Protein79 g

Carbohydrates26 g

Fiber0 g

Sugars1.2 g

Total Fat146 g

Saturated Fat76 g

Monounsaturated Fat36 g

Polyunsaturated Fat7.2 g

Omega-30.2 g

Cholesterol1463 mg

Sodium2602 mg

Potassium865 mg

Calcium1386 mg

Iron5.8 mg

Magnesium92 mg

Phosphorus1498 mg

Zinc9.7 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A757 mcg

Vitamin E3.8 mg

Vitamin K8.6 mcg

Vitamin B60.7 mg

Vitamin B124.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)0.5 mg

Folate148 mcg

Choline899 mg

Caffeine0 mg

Water392 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 133. The excerpt below is the record exactly as published.

(Eufs a la Suisse'": — Choose a shallow pie-dish, and butter it liberally. Pour over the bottom of the dish a layer of cream a quarter of an inch deep, over that shake a coating of well grated cheese a quarter of an inch deep : if wide enough to hold them without crowding, slip in one by one as carefully as you can, — to avoid hreahing a single yolJc, — six eggs ; give them a dust of black pepper, and salt

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