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Eggs a la St. James
From Cookery and housekeeping, 1882
Serves 4
A variation can be made using chopped truffles instead of anchovy paste.
Presented as published in 1882. 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
80Calories
2 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein1.9 g
Carbohydrates4.4 g
Fiber0.1 g
Sugars3.1 g
Total Fat6 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.1 g
Omega-30.3 g
Cholesterol50 mg
Sodium96 mg
Potassium29 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.5 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A21 mcg
Vitamin E0.4 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline40 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 106. The excerpt below is the record exactly as published.
EGGS A LA ST. JAMES. 257 Curried Eggs. 2 ozs. onions, chopped fine, fried in 2 ozs. butter ; I tablespoonful curry powder ; I tablespoonful curry paste ; A little salt. Fry these together, then add half a pint of milk and a little cream. Let this sauce cook for a few minutes, and poach the eggs in it from five to ten minutes. Serve with rice, very hot. Eggs a la St. James. Take as many eggs as you have guests, and boil them hard in dariole moulds. The moulds must of course be large enough to hold the ^g^ when broken into it. When quite cold remove the ^gg from the mould. Slice off the white at one end, taking care to preserve the shape of the white, and scoop out the yolk. Mix this with some anchovy paste, and put back in the white. Coat the eggs with aspic jelly, stand thern on the dish with the uncut part upwards, and pour round the sauce, which is to be half mayonnaise (that is mayonnaise mixed with cream
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