Eggs a la Marseillaise

Name: Eggs a la Marseillaise
Ingredients: a clove of garlic; eight tablespoonfuls of sweet oil; three tablespoonfuls of vinegar; a tablespoonful of anchovy sauce; a tablespoonful of capers; a dozen cold hard-boiled eggs

From French dishes for American tables, 1886

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

954Calories

77 gProtein

9 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories954 kcal

Protein77 g

Carbohydrates9.3 g

Fiber0.4 g

Sugars7.5 g

Total Fat64 g

Saturated Fat20 g

Monounsaturated Fat24 g

Polyunsaturated Fat8.5 g

Cholesterol2238 mg

Sodium2478 mg

Potassium816 mg

Calcium315 mg

Iron7.4 mg

Magnesium97 mg

Phosphorus1036 mg

Zinc6.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D13 mcg

Vitamin C1 mg

Vitamin A895 mcg

Vitamin E6.3 mg

Vitamin K3.9 mcg

Vitamin B60.8 mg

Vitamin B126.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)3.1 mg

Niacin (B3)0.9 mg

Folate276 mcg

Choline1767 mg

Caffeine0 mg

Water514 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 71. The excerpt below is the record exactly as published.

Eggs a la Marseillaise. Chop fine a clove of garlic, to which add eight tablespoonfuls of sweet oil, three tablespoonfuls of vinegar, and a tablespoonful of anchovy sauce ; season highly with salt and pepper, mix all well together, add a table- spoonful of capers, and place on top a dozen cold hard-boiled eggs

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