Swiss Eggs
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
2113Calories
102 gProtein
40 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories2113 kcal
Protein102 g
Carbohydrates40 g
Fiber0 g
Sugars0.9 g
Total Fat171 g
Saturated Fat94 g
Monounsaturated Fat49 g
Polyunsaturated Fat8 g
Omega-30.4 g
Cholesterol1197 mg
Sodium4588 mg
Potassium950 mg
Calcium2405 mg
Iron4.6 mg
Magnesium123 mg
Phosphorus2071 mg
Zinc14 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A875 mcg
Vitamin E3.3 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B125.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.5 mg
Folate109 mcg
Choline622 mg
Caffeine0 mg
Water344 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 32. The excerpt below is the record exactly as published.
SWISS EGGS. Cover the bottom of an open baking dish with a little olive oil and on this scatter grated cheese ; drop the eggs upon the cheese without breaking the yolks and season with a very little salt. Pour over the eggs a little cream
Cook this with the app: pantry check, scaling, and the assistant.