Oeufs au Soleil
From Bohemian San Francisco, 1914
Presented as published in 1914. 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
762Calories
51 gProtein
8 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories762 kcal
Protein51 g
Carbohydrates7.7 g
Fiber0 g
Sugars1.5 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium568 mg
Potassium552 mg
Calcium224 mg
Iron7 mg
Magnesium48 mg
Phosphorus792 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 68. The excerpt below is the record exactly as published.
eight fresh eggs then take them out AU SOLIEL ^"^ place in cold water until cool; lay them for a quarter of an hour to marinade in a glass of white wine with sweet herbs. Dry on a cloth and dip in a batter of flour
Cook this with the app: pantry check, scaling, and the assistant.