Eggs a la Huguenot
From French dishes for American tables, 1886
Eggs should be soft.
Presented as published in 1886. 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
882Calories
80 gProtein
6 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories882 kcal
Protein80 g
Carbohydrates5.8 g
Fiber0 g
Sugars2.2 g
Total Fat57 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2232 mg
Sodium1383 mg
Potassium957 mg
Calcium344 mg
Iron11 mg
Magnesium72 mg
Phosphorus1214 mg
Zinc8 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D12 mcg
Vitamin C0.8 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)1 mg
Folate284 mcg
Choline1764 mg
Caffeine0 mg
Water651 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 72. The excerpt below is the record exactly as published.
Eggs a la Huguenot. Put a glass of consomme (stock, Art. 1) in a saucepan on the fire; reduce three quarters, pour it on a dish, into which break a dozen eggs
Cook this with the app: pantry check, scaling, and the assistant.