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Eggs a la Tarcat

Name: Eggs a la Tarcat
Yield: 1 servings
Ingredients: 6 hard-boiled eggs; ½ lb. of ham; ¼ onion, chopped fine; ½ teaspoon prepared mustard; 1 teaspoon salt; a little red pepper

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

815Calories

89 gProtein

7 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories815 kcal

Protein89 g

Carbohydrates7.1 g

Fiber0.8 g

Sugars5 g

Total Fat45 g

Saturated Fat14 g

Monounsaturated Fat18 g

Polyunsaturated Fat5.8 g

Omega-30 g

Cholesterol1237 mg

Sodium6184 mg

Potassium1279 mg

Calcium178 mg

Iron5.5 mg

Magnesium76 mg

Phosphorus1056 mg

Zinc7.9 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D8.2 mcg

Vitamin C2.8 mg

Vitamin A447 mcg

Vitamin E3.6 mg

Vitamin K1.1 mcg

Vitamin B61.6 mg

Vitamin B125.3 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)2.1 mg

Niacin (B3)12 mg

Folate148 mcg

Choline1076 mg

Caffeine0 mg

Water414 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 43. The excerpt below is the record exactly as published.

EGGS A LA TARCAT.— Cut 6 hard-boiled eggs in half length- wise; remove yolk and rub smooth with % lb. of ham, J4 onion, chopped fine, % teaspoon prepared mustard, 1 teaspoon salt and a little red pepper

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