dairy-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Tripe
From Harper's cook book encyclopædia, 1902
Serves 1
Takes about ten minutes to boil the eggs.
Presented as published in 1902. 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
734Calories
55 gProtein
23 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein55 g
Carbohydrates23 g
Fiber2.1 g
Sugars3.9 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat9 g
Omega-30.1 g
Cholesterol1492 mg
Sodium1003 mg
Potassium775 mg
Calcium312 mg
Iron9.3 mg
Magnesium75 mg
Phosphorus866 mg
Zinc5.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D8.3 mcg
Vitamin C33 mg
Vitamin A773 mcg
Vitamin E4.6 mg
Vitamin K413 mcg
Vitamin B60.7 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2 mg
Niacin (B3)1.9 mg
Folate254 mcg
Choline1186 mg
Caffeine0 mg
Water346 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 118. The excerpt below is the record exactly as published.
Eggs a la Tripe. — Boil eight eggs hard, remove the yolks without break- ing, and cut up the whites to a mince. Lay the yolks in the middle of a dish, and the whites round them. Have ready some bechamel sauce, add a dessert-spoonful of finely cut pars- ley, and when hot throw it over the eggs Send to table garnished with croutons fried
Cook this with the app: pantry check, scaling, and the assistant.