Swiss Eggs

Name: Swiss Eggs
Ingredients: two ounces of fine American cheese; four eggs; two tablespoonfuls of rich cream; salt; pepper; grated cheese; parsley

From Standard Paper-Bag Cookery, 1912

Serve with crisp toast.

Presented as published in 1912. 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

594Calories

36 gProtein

6 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories594 kcal

Protein36 g

Carbohydrates5.5 g

Fiber0 g

Sugars2.2 g

Total Fat47 g

Saturated Fat22 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol830 mg

Sodium1231 mg

Potassium389 mg

Calcium621 mg

Iron3.8 mg

Magnesium40 mg

Phosphorus719 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.3 mcg

Vitamin C0 mg

Vitamin A490 mcg

Vitamin E2.5 mg

Vitamin K3.1 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline599 mg

Caffeine0 mg

Water192 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 39. The excerpt below is the record exactly as published.

Swiss Eggs. — For Swiss eggs spread the bottom of a bag with two ounces of fine American cheese. Place four eggs on the cheese, taking care that the yolks are not broken. Season with pepper and salt. Pour around the eggs two tablespoonfuls of rich cream and cover the top with grated cheese. Put in bag, seal and bake for ten minutes. Garnish with parsley

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