Egg Pie a la Marseilles
From Pan-Pacific cook book, 1915
Can omit crust and potatoes, sprinkle with Parmesan and crumbs instead.
Presented as published in 1915. 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
1593Calories
41 gProtein
96 gCarbs
150 gFat
Full nutrition (34 nutrients)
Calories1593 kcal
Protein41 g
Carbohydrates96 g
Fiber12 g
Sugars25 g
Total Fat150 g
Saturated Fat61 g
Monounsaturated Fat28 g
Polyunsaturated Fat4.5 g
Omega-30.2 g
Cholesterol1111 mg
Sodium1001 mg
Potassium1792 mg
Calcium433 mg
Iron4.8 mg
Magnesium116 mg
Phosphorus772 mg
Zinc4.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D4.6 mcg
Vitamin C34 mg
Vitamin A419 mcg
Vitamin E2.8 mg
Vitamin K14 mcg
Vitamin B61.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.2 mg
Folate212 mcg
Choline651 mg
Caffeine0 mg
Water874 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 25. The excerpt below is the record exactly as published.
EGG PIE A LA MARSEILLES Rub the inside of a saucepan with a sliced garlic, then add three tablespoons of butter, and when it melts, three large onions, chopped fine; cover and simmer until tender; add two tablespoons of flour, a little salt, paprika, a bit of nut- meg or mace, and, when the flour has cooked for a few minutes (without browning), stir in a cup of thin cream. Line a deep pie-dish with rich paste, fill it with the mixture, then lay on top four hard-boiled eggs, cut in thick slices ; co\ er with mashed potatoes
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