Savoury a la Primrose

Name: Savoury a la Primrose
Ingredients: some croutons; a shalot; butter; two or three eggs; a little more parsley; the pulp and juice of a tomato

From À la mode cookery, 1902

Presented as published in 1902. 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

186Calories

14 gProtein

10 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories186 kcal

Protein14 g

Carbohydrates10 g

Fiber2.4 g

Sugars5.9 g

Total Fat9.8 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium152 mg

Potassium523 mg

Calcium79 mg

Iron2.4 mg

Magnesium32 mg

Phosphorus245 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C19 mg

Vitamin A210 mcg

Vitamin E1.7 mg

Vitamin K10 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.8 mg

Folate75 mcg

Choline305 mg

Caffeine0 mg

Water214 g

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 70. The excerpt below is the record exactly as published.

Savoury a la Primrose Cut some croutons the size of a crown piece, fry lightly and moistly. Take a shalot and fry it in butter, bruising it first ; add two or three eggs, a little more butter, a trifle of parsley, and the pulp and juice of a tomato

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