Eggs a la Tripe

Name: Eggs a la Tripe
Ingredients: an onion; butter; some flour; cream; pepper; salt; nutmeg; some hard-boiled eggs

From Wholesome cookery, 1887

Presented as published in 1887. 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

1047Calories

20 gProtein

30 gCarbs

105 gFat

Full nutrition (33 nutrients)

Calories1047 kcal

Protein20 g

Carbohydrates30 g

Fiber2.6 g

Sugars7.5 g

Total Fat105 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.4 g

Cholesterol646 mg

Sodium180 mg

Potassium585 mg

Calcium231 mg

Iron1.9 mg

Magnesium41 mg

Phosphorus360 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2.2 mcg

Vitamin C11 mg

Vitamin A149 mcg

Vitamin E1.1 mg

Vitamin K6.5 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.9 mg

Folate85 mcg

Choline303 mg

Caffeine0 mg

Water347 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 32. The excerpt below is the record exactly as published.

gs “ a la Tripe.” Cut an onion in slices ; toss it in butter without letting it get brown. When the onion is soft, add some flour, cream, pepper, salt, nutmeg ; stew together very slowly. When thoroughly cooked, add some hard- boiled egg

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