Eggs a la Russe

Name: Eggs a la Russe
Ingredients: eggs; slice of tomato; lettuce leaf; caviar; grated onion; pepper; lemon juice; mayonnaise; finely chopped parsley

From Council cook book, 1908

Presented as published in 1908. 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

553Calories

43 gProtein

27 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories553 kcal

Protein43 g

Carbohydrates27 g

Fiber1.4 g

Sugars4.3 g

Total Fat29 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium529 mg

Potassium1532 mg

Calcium265 mg

Iron5.8 mg

Magnesium87 mg

Phosphorus738 mg

Zinc5.1 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D6 mcg

Vitamin C16 mg

Vitamin A530 mcg

Vitamin E3.8 mg

Vitamin K133 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)2.2 mg

Folate159 mcg

Choline890 mg

Caffeine0 mg

Water915 g

As published

This recipe was extracted from Council cook book (1908), page 17. The excerpt below is the record exactly as published.

Eggs a la Russe. Have some eggs boiled hard. Halve them, and lay them on a slice of tomato, and then on a lettuce leaf. Have some caviar, mixed with grated onion, pepper, and lemon juice. Spread on the halves of the eggs and spread with mayonnaise. Sprinkle finely chopped parsley

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