vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Finoise
From The table, 1889
Serves 6
Serve hot.
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
108Calories
8 gProtein
8 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein7.8 g
Carbohydrates7.5 g
Fiber2.1 g
Sugars4.1 g
Total Fat7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol191 mg
Sodium411 mg
Potassium437 mg
Calcium47 mg
Iron1.9 mg
Magnesium26 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C43 mg
Vitamin A90 mcg
Vitamin E0.7 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline149 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 156. The excerpt below is the record exactly as published.
EggS a la Finoise. — Pour a pint of good tomato sauce (No. 205) into a saucepan on the hot stove, add two cut-up, peeled, sweet peppers, fry for two minutes in a tablespoonful of butter, a teaspoonful of chopped chives, and reduce it gradually to about half the quantity, which will take ten minutes. Poach six very fresh eggs, as for No.44O4, pare their edges neatly. Place six freshly prepared hot toasts
Cook this with the app: pantry check, scaling, and the assistant.