vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Swiss Eggs
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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
No method was recorded for this recipe.
Nutrition per serving
872Calories
37 gProtein
29 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories872 kcal
Protein37 g
Carbohydrates29 g
Fiber7.9 g
Sugars0.8 g
Total Fat79 g
Saturated Fat34 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol918 mg
Sodium10410 mg
Potassium458 mg
Calcium473 mg
Iron8 mg
Magnesium66 mg
Phosphorus663 mg
Zinc4.2 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D4 mcg
Vitamin C6.3 mg
Vitamin A372 mcg
Vitamin E2.2 mg
Vitamin K3.8 mcg
Vitamin B60.4 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate98 mcg
Choline591 mg
Caffeine0 mg
Water232 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 518. The excerpt below is the record exactly as published.
Swiss Eggs 4 eggs. White pepper. Salt. 3 table - sps. grated cheese. (<Eufs a la Suisse) 1 dessert - sp. chopped parsley. 1 gill double cream. J oz. butter
Cook this with the app: pantry check, scaling, and the assistant.