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Eggs a l'Alsacienne
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
534Calories
50 gProtein
11 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein50 g
Carbohydrates11 g
Fiber1.3 g
Sugars4.3 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1260 mg
Sodium459 mg
Potassium709 mg
Calcium188 mg
Iron10 mg
Magnesium54 mg
Phosphorus821 mg
Zinc5.7 mg
Copper3.3 mg
Manganese0.4 mg
Vitamin D6 mcg
Vitamin C5.6 mg
Vitamin A16526 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B1251 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.7 mg
Niacin (B3)9 mg
Folate155 mcg
Choline887 mg
Caffeine0 mg
Water335 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
Cook this with the app: pantry check, scaling, and the assistant.