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Swiss Eggs

Name: Swiss Eggs
Yield: 1 servings
Ingredients: Rub butter over the bottom of an earthen baking dish; as many thin slices of cheese as you use eggs; upon each slice of cheese placing an egg; Sprinkle the eggs with a seasoning of salt and pepper; then sprinkle with grated cheese

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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

245Calories

14 gProtein

1 gCarbs

20 gFat

Full nutrition (29 nutrients)

Calories245 kcal

Protein14 g

Carbohydrates1.5 g

Sugars0.2 g

Total Fat20 g

Saturated Fat12 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol60 mg

Sodium392 mg

Potassium46 mg

Calcium424 mg

Iron0.1 mg

Magnesium16 mg

Phosphorus275 mg

Zinc2.2 mg

Copper0 mg

Manganese0 mg

Vitamin A190 mcg

Vitamin E0.5 mg

Vitamin K1.4 mcg

Vitamin B60 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate13 mcg

Water22 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 116. The excerpt below is the record exactly as published.

SWISS EGGS Rub butter over the bottom of an earthen baking dish or plate and lay in the dish as many thin slices of cheese as you use eggs, upon each slice of cheese placing an Qgg which you have broken as if for poaching. Sprinkle the eggs with a seasoning of salt and pepper ; then sprinkle with grated cheese

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