Beauregard Eggs

Name: Beauregard Eggs
Ingredients: five hard boiled eggs; a half pint of cream sauce; five squares of toasted bread; a little salt; a little pepper

From Left overs, 1898

Presented as published in 1898. 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

823Calories

45 gProtein

85 gCarbs

33 gFat

Full nutrition (33 nutrients)

Calories823 kcal

Protein45 g

Carbohydrates85 g

Fiber4.4 g

Sugars12 g

Total Fat33 g

Saturated Fat9.3 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.7 g

Cholesterol934 mg

Sodium1116 mg

Potassium512 mg

Calcium304 mg

Iron8 mg

Magnesium64 mg

Phosphorus585 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A373 mcg

Vitamin E2.9 mg

Vitamin K5.9 mcg

Vitamin B60.4 mg

Vitamin B122.8 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)6.1 mg

Folate266 mcg

Choline759 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 11. The excerpt below is the record exactly as published.

eauresrard Eggs Separate the whites and yolks of five hard boiled eggs, press through an ordi- nary fruit press, or chop very fine. Make a half pint of cream sauce ; when boiling, add the whites of the eggs. Have ready on a heated platter five squares of toasted bread ; heap the white sauce over these squares, dust the top with the yolks of the eggs, then with a little salt

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