vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Shirred Eggs, French Style
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
168Calories
6 gProtein
0 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein6.4 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat16 g
Saturated Fat8.4 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol215 mg
Sodium72 mg
Potassium72 mg
Calcium31 mg
Iron0.9 mg
Magnesium6.3 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A172 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline150 mg
Caffeine0 mg
Water40 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 153. The excerpt below is the record exactly as published.
SHIRRED EGGS, FRENCH STYLE Put 1 tablespoon melted butter in egg shirrer or individual baking dish. Break egg into cup and carefully slip into dish.
Cook this with the app: pantry check, scaling, and the assistant.