gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Tripe
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
537Calories
45 gProtein
5 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein45 g
Carbohydrates4.8 g
Fiber0.1 g
Sugars2.4 g
Total Fat47 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat7.4 g
Omega-30.1 g
Cholesterol1337 mg
Sodium587 mg
Potassium525 mg
Calcium227 mg
Iron6.2 mg
Magnesium46 mg
Phosphorus720 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7.3 mcg
Vitamin C0.2 mg
Vitamin A586 mcg
Vitamin E3.7 mg
Vitamin K1.3 mcg
Vitamin B60.6 mg
Vitamin B123.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.4 mg
Folate167 mcg
Choline1033 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 209. The excerpt below is the record exactly as published.
Bggs a la Tripe. Take some eggs that have been boiled for seven minutes, and shell and slice them. Butter the dish in which they are to be served, place a thin layer of creamy Bechamel sauce on the bottom, and on this place a layer of the sliced eggs, sprinkling lightly with a little finely-chopped shallot and fresh parsley ; add another layer of the sauce, and then the eggs as before, and continue in like manner until EGGS. 391 the dish is nearly full. Let the sauce be on the top, and sprinlde over this a few browned bread-crumbs and about half an ounce of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.