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Eggs a la Regence
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
461Calories
31 gProtein
11 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein31 g
Carbohydrates11 g
Fiber2.3 g
Sugars5.6 g
Total Fat40 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.5 g
Omega-30.1 g
Cholesterol774 mg
Sodium300 mg
Potassium825 mg
Calcium132 mg
Iron4.6 mg
Magnesium44 mg
Phosphorus542 mg
Zinc3.5 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C6.9 mg
Vitamin A321 mcg
Vitamin E2.1 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5.4 mg
Folate127 mcg
Choline617 mg
Caffeine0 mg
Water376 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 a la Regence.— Shred an ounce and a half of salt pork into fine pieces (ham will answer the same purpose), also one onion cut into small squares, and six medium-sized mushrooms, all of equal size; moisten with a spoonful of good gravy, and cook for five minutes. When done, 2l8 TtfE TABLE. reduce with a tablespoonful of mushroom essence (liquor). Break twelve fresh eggs in a dish, with an ounce of melted butter on the bottom, and set it in a moderate oven for five minutes; pour the garnishing over, drip off the fat, wipe the sides of the dish, and add six drops of strong tarra- gon-vineg
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