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Eggs, Piedmont Fashion (a la Fiemontaise)
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
711Calories
39 gProtein
4 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories711 kcal
Protein39 g
Carbohydrates4 g
Fiber0 g
Sugars0 g
Total Fat58 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.8 mg
Sodium149 mg
Potassium32 mg
Calcium10 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E11 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.9 mg
Folate3.6 mcg
Choline4.2 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 210. The excerpt below is the record exactly as published.
Eggs, Piedmont Fashion (a la Fiemontaise). Put a couple of anchovies and a little gravy into a saucepan, and wdien they are dissolved, add the yolks of eight and the whites of two eggs (well beaten) ; season them with salt, pepper, and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.