Eggs Farci No. 1

Name: Eggs Farci No. 1
Ingredients: Boil until hard as many eggs as are needed.; To six yolks add four tablespoonfuls of crumb of bread.; four tablespoonfuls of crumb of bread.; one half teaspoonful of onion juice.; two tablespoonfuls of chopped parsley.

From Luncheons, 1902

Can also cut eggs crosswise and fill cups with farce.

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

436Calories

20 gProtein

23 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories436 kcal

Protein20 g

Carbohydrates23 g

Fiber1.3 g

Sugars2.4 g

Total Fat28 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.8 g

Cholesterol1102 mg

Sodium247 mg

Potassium168 mg

Calcium182 mg

Iron4.1 mg

Magnesium17 mg

Phosphorus443 mg

Zinc2.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D5.5 mcg

Vitamin C0.2 mg

Vitamin A389 mcg

Vitamin E2.7 mg

Vitamin K2.5 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.8 mg

Folate178 mcg

Choline840 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 22. The excerpt below is the record exactly as published.

EGGS FARCI No. 1. Boil until hard as many eggs as are needed. Cut them in two lengthwise. Kemove the yolks and mash them. To six yolks add four tablespoonfuls of crumb of bread, softened with water, one half tea- spoonful of onion juice, and two tablespoonfuls of chopped parsley.

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