Oeufs A La Suisse

Name: Oeufs A La Suisse
Ingredients: Break a very fresh egg; a pinch of salt; a pinch of pepper; enough rich milk or thin cream; A very little Parmesan cheese

From The Dudley book of cookery and household recipes, 1909

Presented as published in 1909. 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

931Calories

13 gProtein

10 gCarbs

93 gFat

Full nutrition (34 nutrients)

Calories931 kcal

Protein13 g

Carbohydrates10 g

Fiber0 g

Sugars0.2 g

Total Fat93 g

Saturated Fat52 g

Monounsaturated Fat20 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol442 mg

Sodium220 mg

Potassium315 mg

Calcium227 mg

Iron0.9 mg

Magnesium23 mg

Phosphorus274 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A93 mcg

Vitamin E0.6 mg

Vitamin K6.1 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline148 mg

Caffeine0 mg

Water181 g

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 57. The excerpt below is the record exactly as published.

OEUFS A LA SUISSE Break a very fresh egg into a cup (or small pan made for the purpose) sprinkle over it a pinch of salt and pepper. Pour over it enough rich milk or thin cream nearly to cover the egg. Place it in the oven to poach for three or four minutes and serve quickly. A very little Parmesan cheese

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