vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eggs en Marinade
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Great as an accompaniment to broiled steak.
Presented as published in 1902. 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
427Calories
23 gProtein
41 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein23 g
Carbohydrates41 g
Fiber21 g
Sugars2 g
Total Fat22 g
Saturated Fat7.1 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat5 g
Omega-30.4 g
Cholesterol558 mg
Sodium997 mg
Potassium922 mg
Calcium481 mg
Iron11 mg
Magnesium185 mg
Phosphorus381 mg
Zinc3.4 mg
Copper0.4 mg
Manganese36 mg
Vitamin D3 mcg
Vitamin C1.3 mg
Vitamin A245 mcg
Vitamin E6.9 mg
Vitamin K87 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate86 mcg
Choline464 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 153. The excerpt below is the record exactly as published.
ggs en Marinade Take six eggs, one pint of tarragon vinegar, twenty-four whole cloves, half a teaspoonful of mustard, half a teaspoon- ful of salt, half a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.