gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs à la Sauce Robert
From The table, 1889
Serves 2
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
413Calories
30 gProtein
20 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories413 kcal
Protein30 g
Carbohydrates20 g
Fiber2.6 g
Sugars10 g
Total Fat28 g
Saturated Fat7 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.1 g
Cholesterol765 mg
Sodium424 mg
Potassium596 mg
Calcium139 mg
Iron2.9 mg
Magnesium40 mg
Phosphorus421 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.4 mcg
Vitamin C11 mg
Vitamin A299 mcg
Vitamin E2.1 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.2 mg
Folate122 mcg
Choline608 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 160. The excerpt below is the record exactly as published.
EggS a la Sauce Robert. — Peel two medium-sized onions, and remove the hearts, cut them in slices (the hearts), and put them with a tablespoonful of butter in a saucepan on a brisk fire, and brown them well. Moisten with a cupful of lean broth, season with a pinch of salt and half a pinch of pepper, cook, and let the sauce reduce for about ten minutes. When ready to serve, cut eight hard-boiled eggs into slices, mix them in the preparation, and let heat together without boiling for two minutes; finish with a teaspoonful of diluted mustard
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