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Eggs à FAlsacienne
From The table, 1889
Serves 2
Presented as published in 1889. 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
520Calories
49 gProtein
5 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories520 kcal
Protein49 g
Carbohydrates4.7 g
Fiber0.1 g
Sugars1.1 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1260 mg
Sodium458 mg
Potassium610 mg
Calcium176 mg
Iron10 mg
Magnesium48 mg
Phosphorus804 mg
Zinc5.6 mg
Copper3.2 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0.2 mg
Vitamin A16526 mcg
Vitamin E4.2 mg
Vitamin K0.9 mcg
Vitamin B60.8 mg
Vitamin B1251 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.7 mg
Niacin (B3)9 mg
Folate142 mcg
Choline882 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 159. The excerpt below is the record exactly as published.
Eggs a FAlsacienne. — Fry twelve eggs as for No. 437, only putting them on a long dish. Add one chopped onion to four ounces of finely minced calf's liver, quickly toss them on a brisk fire for about eight minutes, then pour in about six to eight drops of vinegar, a pinch of salt, and a little pepper
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