vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs à la Vanderbilt
From The table, 1889
Serves 2
Careful not to disturb the yolks.
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
429Calories
38 gProtein
2 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories429 kcal
Protein38 g
Carbohydrates2.2 g
Fiber0 g
Sugars1.1 g
Total Fat40 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1149 mg
Sodium427 mg
Potassium417 mg
Calcium170 mg
Iron5.3 mg
Magnesium36 mg
Phosphorus597 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 155. The excerpt below is the record exactly as published.
EggS a la Tanderbilt. — Place one ounce of good butter on a silver dish, set it on the hot stove, and break in twelve fresh eggs, being careful not to disturb the yolks; season with a light pinch of salt and the third of a pinch of pepper; then let cook slowly for four minutes. Pour over the eggs a pint of hot Vanderbilt garnishing as for the omelet (No. 471)
Cook this with the app: pantry check, scaling, and the assistant.