Eggs a la Powerscourt
From The bachelor and the chafing dish, 1895
Presented as published in 1895. 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
366Calories
33 gProtein
2 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories366 kcal
Protein33 g
Carbohydrates1.8 g
Fiber0 g
Sugars0.9 g
Total Fat24 g
Saturated Fat7.9 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol933 mg
Sodium502 mg
Potassium367 mg
Calcium149 mg
Iron4.6 mg
Magnesium33 mg
Phosphorus505 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5.1 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.8 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1 mg
Folate118 mcg
Choline738 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 38. The excerpt below is the record exactly as published.
Eggs a la Powerscourt. — Five eggs, a few anchovies or sardines, hot toasted bread, anchovy paste, Cayenne
Cook this with the app: pantry check, scaling, and the assistant.