vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Paysanne
From The table, 1889
Serves 3
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
805Calories
37 gProtein
68 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories805 kcal
Protein37 g
Carbohydrates68 g
Fiber25 g
Sugars1.4 g
Total Fat50 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.8 g
Omega-30.2 g
Cholesterol824 mg
Sodium320 mg
Potassium1682 mg
Calcium603 mg
Iron13 mg
Magnesium200 mg
Phosphorus599 mg
Zinc3.9 mg
Copper1.5 mg
Manganese13 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A347 mcg
Vitamin E3.1 mg
Vitamin K166 mcg
Vitamin B60.7 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.3 mg
Folate111 mcg
Choline599 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 158. The excerpt below is the record exactly as published.
Eggs h la Paysanne. — Put half a pint of cream into a dish, on the fire, and when it boils, break in twelve fresh eggs, season with a pinch of salt and twelve whole peppers
Cook this with the app: pantry check, scaling, and the assistant.