Petits Royales au Parmesan

Name: Petits Royales au Parmesan
Ingredients: two whole eggs; the yolks of three more; half a pint of boiling consomme; two tablespoonfuls of thick cream; season with pepper; and salt; a little chervil

From A second Dudley book of cookery and other recipes, 1914

Serve with cress or cucumber sandwiches.

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

482Calories

37 gProtein

4 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories482 kcal

Protein37 g

Carbohydrates4.4 g

Fiber0 g

Sugars0.9 g

Total Fat34 g

Saturated Fat14 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol960 mg

Sodium892 mg

Potassium502 mg

Calcium166 mg

Iron4.8 mg

Magnesium32 mg

Phosphorus538 mg

Zinc3.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D5 mcg

Vitamin C0.8 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K1.5 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.8 mg

Folate120 mcg

Choline735 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 61. The excerpt below is the record exactly as published.

PETITS ROYALES AU PARMESAN rriAKE two whole eggs and the yolks of three more. Beat well and add to them half a pint of boiling consomme and two tablespoonfuls 187 THE DUDLEY RECIPES of thick cream ; season with pepper and salt and a little chervil

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