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Eggs à la Pauvre Femme
From The table, 1889
Serves 2
Can also use cooked kidneys cut finely.
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
746Calories
60 gProtein
8 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories746 kcal
Protein60 g
Carbohydrates7.9 g
Fiber1.8 g
Sugars1.1 g
Total Fat57 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1157 mg
Sodium2013 mg
Potassium993 mg
Calcium193 mg
Iron6.8 mg
Magnesium71 mg
Phosphorus851 mg
Zinc6.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D6.3 mcg
Vitamin C21 mg
Vitamin A480 mcg
Vitamin E3.3 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)5.7 mg
Folate187 mcg
Choline919 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 154. The excerpt below is the record exactly as published.
Eggs a la Pauvre Femme. — Heat half an ounce of butter in a dish on the hot stove, then break into it twelve fresh eggs, and sprinkle over two ounces of fresh bread-crumbs. Set the dish in the hot oven, and let bake for two minutes ; then pour over the eggs half a pint of well-reduced Espagnole sauce (No. 151), add three ounces of cooked, tender ham
Cook this with the app: pantry check, scaling, and the assistant.