Eggs aux Asperges

Name: Eggs aux Asperges
Ingredients: some small tender asparagus; a pinch of flour; a little water or stock; pepper; salt; nutmeg; your raw eggs

From Wholesome cookery, 1887

Presented as published in 1887. 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

72Calories

6 gProtein

0 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories72 kcal

Protein6.3 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water38 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 31. The excerpt below is the record exactly as published.

ggs “ aux Asperges.” Have some small tender asparagus cut in pieces ; soak them for a couple of minutes in boiling water, then put them in a saucepan with some parsley, shallot, and butter. Add a pinch of flour, and simmer together; then add a little water or stock, pepper and salt. When cooked, pour the sauce in a baking-dish ; place your raw eggs on the top, taking care not to break the yolks ; sprinkle with pepper, salt, and nutmeg

Cook this with the app: pantry check, scaling, and the assistant.