Beauregarde Eggs

Name: Beauregarde Eggs
Ingredients: 5 eggs, hard boiled; 6 slices of toasted bread; 2 tablespoons butter; 2 tablespoons flour; 4% teaspoon salt; % pint milk; pepper to taste

From The Raleigh cook book, 1907

Presented as published in 1907. 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

1083Calories

57 gProtein

123 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1083 kcal

Protein57 g

Carbohydrates123 g

Fiber5.2 g

Sugars24 g

Total Fat61 g

Saturated Fat14 g

Monounsaturated Fat12 g

Polyunsaturated Fat8.8 g

Omega-30.1 g

Cholesterol1024 mg

Sodium2000 mg

Potassium973 mg

Calcium661 mg

Iron11 mg

Magnesium110 mg

Phosphorus949 mg

Zinc5.6 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D7.3 mcg

Vitamin C0 mg

Vitamin A478 mcg

Vitamin E3.2 mg

Vitamin K6.9 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.2 mg

Niacin (B3)8.6 mg

Folate330 mcg

Choline807 mg

Caffeine0 mg

Water466 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 16. The excerpt below is the record exactly as published.

Beauregarde Eggs.—5 eggs, hard boiled; 6 slices of toasted bread; 2 tablespoons butter; 2 tablespoons flour; 4% teaspoon salt; % pint milk; pepper to taste

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