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Eggs A L'Ardenaise

Name: Eggs A L'Ardenaise
Yield: 1 servings
Ingredients: 6 eggs; a half teaspoon of onion juice; a half teaspoon of chopped chives; 1 teaspoon of finely chopped parsley; 4 tablespoons thick cream

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. John Milton, Kenilworth, 111.

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

632Calories

39 gProtein

5 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories632 kcal

Protein39 g

Carbohydrates4.7 g

Fiber0.1 g

Sugars1.3 g

Total Fat49 g

Saturated Fat21 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1176 mg

Sodium438 mg

Potassium481 mg

Calcium207 mg

Iron5.3 mg

Magnesium41 mg

Phosphorus629 mg

Zinc4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C1.5 mg

Vitamin A485 mcg

Vitamin E3.2 mg

Vitamin K7.3 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.3 mg

Folate144 mcg

Choline882 mg

Caffeine0 mg

Water267 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 19. The excerpt below is the record exactly as published.

EGGS A L'ARDENAISE.— Beat 6 eggs to a stiff froth, sea- son with a half teaspoon each of onion juice and chopped chives, and 1 teaspoon of finely chopped parsley, salt and pepper to taste. Butter a bake dish and turn in the eggs, pour on top very care- fully 4 tablespoons thick cream

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