Swiss Eggs

Name: Swiss Eggs
Ingredients: 2 eggs; 1 teaspoonful of butter; 3 tablespoonfuls of grated cheese; A little chopped parsley; Salt and pepper

From The Samaritan cookery book, 1903

Mrs. Smith, 7 Millbrae Crescent, Langside.

Presented as published in 1903. 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

239Calories

19 gProtein

4 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories239 kcal

Protein19 g

Carbohydrates3.5 g

Fiber0 g

Sugars0.4 g

Total Fat20 g

Saturated Fat6.7 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol402 mg

Sodium541 mg

Potassium181 mg

Calcium258 mg

Iron1.9 mg

Magnesium20 mg

Phosphorus343 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A212 mcg

Vitamin E1.2 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate48 mcg

Choline297 mg

Caffeine0 mg

Water82 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 27. The excerpt below is the record exactly as published.

SWISS EGGS. 2 eggs. I 1 teaspoonful of butter. 3 tablespoonfuls of grated cheese. | A little chopped parsley. Salt and pepper

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