gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Tripe
From Soyer's standard cookery, 1912
Serves 2
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
717Calories
31 gProtein
39 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories717 kcal
Protein31 g
Carbohydrates39 g
Fiber3.1 g
Sugars18 g
Total Fat49 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol598 mg
Sodium1109 mg
Potassium837 mg
Calcium427 mg
Iron3.8 mg
Magnesium69 mg
Phosphorus598 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C13 mg
Vitamin A500 mcg
Vitamin E2.3 mg
Vitamin K3.8 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.3 mg
Folate119 mcg
Choline486 mg
Caffeine0 mg
Water448 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 148. The excerpt below is the record exactly as published.
Eggs a la Tripe. For six eggs, finely mince two onions, and fry them in but- ter, without letting them take any color. Add one pint of Bechamel sauce, and set to cook gently for ten minutes. A few minutes before serving add the eggs, cut into large slices, to the sauce. Next add three spoonfuls of cream
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