vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Scrambled Eggs a la Piemontaise
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
72Calories
4 gProtein
3 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein4.3 g
Carbohydrates2.9 g
Fiber0.1 g
Sugars1 g
Total Fat4.8 g
Saturated Fat2.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol14 mg
Sodium250 mg
Potassium33 mg
Calcium129 mg
Iron0.1 mg
Magnesium6.1 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline2 mg
Caffeine0.4 mg
Water3.6 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 151. The excerpt below is the record exactly as published.
Scrambled Eggs a la Piemontaise. Add to the scrambled eggs, per every three of the latter, one-half ounce of grated Parmesan cheese and a teaspoonful of raw grated truffles
Cook this with the app: pantry check, scaling, and the assistant.