Caviar with Eggs

Name: Caviar with Eggs
Ingredients: Cut off from stale French rolls some slices; spread on them anchovy butter; a thick layer of caviar; squeeze over a little lemon juice; seasoning of salt; and pepper; Have prepared some hard boiled eggs

From The Cook Book, by "Oscar" of the Waldorf, 1896

Presented as published in 1896. 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

880Calories

76 gProtein

11 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories880 kcal

Protein76 g

Carbohydrates11 g

Fiber0.3 g

Sugars4.7 g

Total Fat57 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium853 mg

Potassium931 mg

Calcium342 mg

Iron11 mg

Magnesium78 mg

Phosphorus1196 mg

Zinc7.8 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C39 mg

Vitamin A960 mcg

Vitamin E6.5 mg

Vitamin K1.8 mcg

Vitamin B61.1 mg

Vitamin B125.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)0.5 mg

Folate302 mcg

Choline1769 mg

Caffeine0 mg

Water550 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 63. The excerpt below is the record exactly as published.

Caviar with Eggs. Cut off from stale French rolls some slices about a third of an inch thick; spread on them anchovy butter or fry them lightly in butter. Spread over each slice a thick layer of caviar, then squeeze over a little lemon juice and add a seasoning of salt and pepper. Have prepared some hard boiled eggs

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