Eggs Tres Moutarde

Name: Eggs Tres Moutarde
Ingredients: six eggs; a scant tablespoon of dry mustard; half a cup of melted butter; a teaspoon of tarragon vinegar; the same of chopped chives

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1250Calories

41 gProtein

5 gCarbs

119 gFat

Full nutrition (34 nutrients)

Calories1250 kcal

Protein41 g

Carbohydrates5 g

Fiber1.2 g

Sugars1.9 g

Total Fat119 g

Saturated Fat64 g

Monounsaturated Fat38 g

Polyunsaturated Fat9.9 g

Omega-30.4 g

Cholesterol1347 mg

Sodium440 mg

Potassium523 mg

Calcium223 mg

Iron6.2 mg

Magnesium74 mg

Phosphorus699 mg

Zinc4.6 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D6 mcg

Vitamin C3.4 mg

Vitamin A1227 mcg

Vitamin E6.1 mg

Vitamin K19 mcg

Vitamin B60.6 mg

Vitamin B122.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.7 mg

Folate164 mcg

Choline914 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 27. The excerpt below is the record exactly as published.

EGGS TRES MOUTARDE Boil six eggs for five minutes, drop in cold water for a moment, remove shells and cut in two lengthwise, arrang- ing on a hot platter and keeping warm. Mix a scant table- spoon (or less) of dry mustard with a little milk, and add it to half a cup of melted butter. Season with a teaspoon of tarragon vinegar, the same of chopped chives

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