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Eggs to Fricassee
From Consult me, 1902
Serves 3
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
572Calories
50 gProtein
3 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein50 g
Carbohydrates2.9 g
Fiber0 g
Sugars1.5 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium568 mg
Potassium552 mg
Calcium224 mg
Iron7 mg
Magnesium48 mg
Phosphorus792 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.3 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 206. The excerpt below is the record exactly as published.
EGGS, to Fricassee.— Boil the eggs rather hard ; cut in round slices. Make a sauce of butter, parsley, shalots, pepper, &c. Boil, and when ready, add cream in proportion to the eggs used, and a little flour to thicken the same ; pour all upon the eggs. EGGS AND BACON.— Toast some cutlets of fine streaked bacon in a dutch oven ; they will be done in about ten minutes ; then put the fat and some dripping into a frying-pan, and when hot, break the eggs into it ; do not turn while frying, but keep pouring fat- over them ; when the yolk looks white, they are enough ; turn, and serve with the bacon. EGG PICKLE. — Boil from two to three dozen fresh eggs
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