gluten-freenut-freesoy-freefish-freeshellfish-free
Ordinary Royale
From A guide to modern cookery, 1909
Serves 2
Use well-buttered moulds for poaching.
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
602Calories
35 gProtein
4 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein35 g
Carbohydrates4.3 g
Fiber0.5 g
Sugars0.3 g
Total Fat54 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol202 mg
Sodium611 mg
Potassium278 mg
Calcium57 mg
Iron2.2 mg
Magnesium13 mg
Phosphorus135 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C20 mg
Vitamin A140 mcg
Vitamin E9.1 mg
Vitamin K233 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate47 mcg
Choline149 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 54. The excerpt below is the record exactly as published.
ORDINARY ROYALE Put one oz. of chervil into one pint of boiling consommé, cover the saucepan, and let infusion proceed away from the fire for twenty minutes. Now pour this infusion over two eggs and six yolks, beaten briskly in a basin, and mix with the whisk. Strain through muslin, and carefully remove there- from the froth that has formed. Pour into buttered moulds
Cook this with the app: pantry check, scaling, and the assistant.