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Poached Eggs with Cheese (CEufs PochSs au Fromage)
From Cookery for every household, 1914
Serves 1
Probable cost, 9 d.
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
614Calories
37 gProtein
19 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein37 g
Carbohydrates19 g
Fiber0.4 g
Sugars5.7 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat9 g
Omega-30.1 g
Cholesterol771 mg
Sodium1149 mg
Potassium504 mg
Calcium452 mg
Iron4.2 mg
Magnesium49 mg
Phosphorus661 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5.5 mcg
Vitamin C0.9 mg
Vitamin A534 mcg
Vitamin E2.7 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.9 mg
Folate109 mcg
Choline609 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 515. The excerpt below is the record exactly as published.
Poached Eggs with Cheese (CEufs PochSs au Fromage) 4 or 5 eggs. 1 gill white sauce. 3 tab.-sps. grated cheese 3 tab.-sps. bread-crumbs Pepper and salt. A little butter
Cook this with the app: pantry check, scaling, and the assistant.