gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs a la Turqne
From The table, 1889
Serves 4
Presented as published in 1889. 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
566Calories
62 gProtein
7 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein62 g
Carbohydrates6.9 g
Fiber0.1 g
Sugars1.3 g
Total Fat32 g
Saturated Fat8.7 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat6.3 g
Omega-30.1 g
Cholesterol1454 mg
Sodium1194 mg
Potassium865 mg
Calcium110 mg
Iron26 mg
Magnesium71 mg
Phosphorus1062 mg
Zinc8.8 mg
Copper1.4 mg
Manganese0.7 mg
Vitamin D3 mcg
Vitamin C68 mg
Vitamin A8657 mcg
Vitamin E3.4 mg
Vitamin K1.2 mcg
Vitamin B62.5 mg
Vitamin B1244 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)5.3 mg
Niacin (B3)25 mg
Folate1572 mcg
Choline936 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 159. The excerpt below is the record exactly as published.
ggs' a la Turqne.— Cook twelve eggs the same as for No. 437, and pour over them six chicken livers, tossed gently but rapidly in a saucepan on a brisk fire with one ounce of butter for three minutes, and then with a spoon remove all the butter from the saucepan. Season with a pinch of salt, and half a pinch of white pepper, adding half a glass- ful of good Madeira wine. Reduce it to one half, then add one gill of hot Madeira sauce
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