gluten-freenut-freesoy-free
Eggs (Piedmont style)
From With a saucepan over the sea, 1902
Serves 1
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
662Calories
57 gProtein
15 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein57 g
Carbohydrates15 g
Fiber0.8 g
Sugars5.1 g
Total Fat40 g
Saturated Fat14 g
Monounsaturated Fat15 g
Polyunsaturated Fat7 g
Omega-30.1 g
Cholesterol1158 mg
Sodium1803 mg
Potassium934 mg
Calcium468 mg
Iron8.2 mg
Magnesium78 mg
Phosphorus871 mg
Zinc5.9 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D6.3 mcg
Vitamin C34 mg
Vitamin A647 mcg
Vitamin E4.1 mg
Vitamin K414 mcg
Vitamin B60.7 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)7.5 mg
Folate194 mcg
Choline924 mg
Caffeine0 mg
Water482 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 24. The excerpt below is the record exactly as published.
EQGS. (Piedmont style.) Chop 4 anchovies, and dissolve them, free from bones and skin, in ^ pint of good stock, add the yolks of 6 eggs and the beaten whites of 2, salt and pepper and parsley. Stir over the fire until smooth, pour over some slices of toast which have been laid in a dish, sprinkle some grated cheese
Cook this with the app: pantry check, scaling, and the assistant.