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Cold Eggs a l'Andalouse

Name: Cold Eggs a l'Andalouse
Yield: 2 servings
Ingredients: six cold, well-dried poached eggs; half pint of melted aspic jelly per pint of sauce

From Soyer's standard cookery, 1912

Serves 2

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

659Calories

19 gProtein

111 gCarbs

14 gFat

Full nutrition (33 nutrients)

Calories659 kcal

Protein19 g

Carbohydrates111 g

Fiber1.8 g

Sugars78 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Cholesterol555 mg

Sodium497 mg

Potassium330 mg

Calcium116 mg

Iron3.4 mg

Magnesium24 mg

Phosphorus326 mg

Zinc2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C14 mg

Vitamin A240 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.2 mg

Folate70 mcg

Choline367 mg

Caffeine0 mg

Water162 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 154. The excerpt below is the record exactly as published.

Cold Eggs a 1'Andalouse. Cover six cold, well-dried poached eggs with a tomato puree mixed with a third of its volume of Soubise puree and half pint of melted aspic jelly per pint of sauce

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