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Velvet Eggs
From The Swedish, French, American cook book, 1918
Serves 1
Serve for breakfast or luncheon.
Presented as published in 1918. 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
469Calories
32 gProtein
33 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein32 g
Carbohydrates33 g
Fiber2.2 g
Sugars4.9 g
Total Fat22 g
Saturated Fat6.9 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol745 mg
Sodium566 mg
Potassium473 mg
Calcium267 mg
Iron6.5 mg
Magnesium51 mg
Phosphorus452 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.2 mcg
Vitamin C33 mg
Vitamin A414 mcg
Vitamin E2.3 mg
Vitamin K411 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.3 mg
Folate129 mcg
Choline591 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 373. The excerpt below is the record exactly as published.
Velvet Eggs ( CEufs veloutes ) Cut two round pieces of bread and toast; drop two eggs carefully in hot water and poach about three minutes; put on the toast. Cover with a hot cream sauce. In the meantime, chop two hard- boiled eggs and heat between two plates in oven. Then when ready to serve, sprinkle them lightly all over the dish; garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.