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Eggs a la Sidney

Name: Eggs a la Sidney
Yield: 1 servings
Ingredients: hard-boiled eggs; piece of toasted bread; Soubise sauce

From The Cook County cook book, 1912

Serves 1

Presented as published in 1912. 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

265Calories

14 gProtein

35 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories265 kcal

Protein14 g

Carbohydrates35 g

Fiber3.2 g

Sugars4.9 g

Total Fat7.4 g

Saturated Fat2.2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol186 mg

Sodium550 mg

Potassium277 mg

Calcium131 mg

Iron3.6 mg

Magnesium45 mg

Phosphorus219 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D1 mcg

Vitamin C1.9 mg

Vitamin A86 mcg

Vitamin E1 mg

Vitamin K4.3 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4 mg

Folate77 mcg

Choline163 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 40. The excerpt below is the record exactly as published.

EGGS A LA SIDNEY.— Arrange hard-boiled eggs, cut in thirds lengthwise, on piece of toasted bread. Pour over Soubise sauce

Cook this with the app: pantry check, scaling, and the assistant.