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Eggs a la Duchesse
From Harper's cook book encyclopædia, 1902
Serves 4
Time, two minutes to poach the whites.
Presented as published in 1902. 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
163Calories
11 gProtein
12 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories163 kcal
Protein11 g
Carbohydrates12 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 112. The excerpt below is the record exactly as published.
Eggs a la Duchesse. — Flavor one quart of milk with vanilla or orange- flower water ; or, if preferred, boil it with lemon-rind, cinnamon, and laurel leaves till the flavor is extracted ; sweeten to taste, and when boiling have ready the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.