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Swiss Egg Toast

Name: Swiss Egg Toast
Yield: 1 servings
Ingredients: Grated cheese, 3 tablespoons; Chopped parsley, 1 dessert-spoon; Melted butter, 1 tablespoon; Eggs, 3; Salt; Pepper; Toast

From Around-the-world cook book, 1913

Serves 1

Presented as published in 1913. 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

542Calories

31 gProtein

34 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories542 kcal

Protein31 g

Carbohydrates34 g

Fiber7.1 g

Sugars2.3 g

Total Fat33 g

Saturated Fat16 g

Monounsaturated Fat10 g

Polyunsaturated Fat4.3 g

Omega-30.2 g

Cholesterol607 mg

Sodium10453 mg

Potassium619 mg

Calcium435 mg

Iron6.1 mg

Magnesium76 mg

Phosphorus510 mg

Zinc3.4 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A391 mcg

Vitamin E2.3 mg

Vitamin K44 mcg

Vitamin B60.4 mg

Vitamin B121.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.4 mg

Folate103 mcg

Choline454 mg

Caffeine0 mg

Water132 g

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 48. The excerpt below is the record exactly as published.

SWISS EGG TOAST Grated cheese, 3 tablespoons. Chopped parsley, 1 dessert-spoon. Melted butter, 1 tablespoon, Eggs, 3, Salt, pepper

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