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Eggs a la Tripe, Bourgeoise
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
397Calories
23 gProtein
35 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein23 g
Carbohydrates35 g
Fiber8.3 g
Sugars7.4 g
Total Fat19 g
Saturated Fat8.2 g
Monounsaturated Fat6 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol558 mg
Sodium5074 mg
Potassium647 mg
Calcium201 mg
Iron5 mg
Magnesium79 mg
Phosphorus395 mg
Zinc2.7 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D3 mcg
Vitamin C11 mg
Vitamin A244 mcg
Vitamin E1.7 mg
Vitamin K22 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate122 mcg
Choline453 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 103. The excerpt below is the record exactly as published.
EGGS A LA TRIPE, BOURGEOISE For six eggs chop up two large onions and stew them in butter without colouration. Sprinkle them with one-half oz. of flour, moisten with one pint of boiling milk, and season with salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.