Eggs with Caviar

Name: Eggs with Caviar
Ingredients: Cut off from stale French rolls some slices about a third of an inch thick; spread on them anchovy butter; fry them lightly in butter; a thick layer of caviar; squeeze over a little lemon juice; seasoning of salt; and pepper; Have prepared some hard boiled eggs, peel them and cut them into slices

From The Cook Book, by "Oscar" of the Waldorf, 1896

A bit of chopped mustard and cress salad spread over the caviar is an improvement.

Presented as published in 1896. 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

161Calories

9 gProtein

16 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories161 kcal

Protein8.9 g

Carbohydrates16 g

Fiber1 g

Sugars0.7 g

Total Fat6.6 g

Saturated Fat1.9 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1 g

Cholesterol187 mg

Sodium234 mg

Potassium97 mg

Calcium52 mg

Iron1.4 mg

Magnesium11 mg

Phosphorus111 mg

Zinc0.8 mg

Copper0 mg

Manganese0.2 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.6 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate56 mcg

Choline151 mg

Caffeine0 mg

Water48 g

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 63. The excerpt below is the record exactly as published.

Cut off from stale French rolls some slices about a third of an inch thick; spread on them anchovy butter or fry them lightly in butter. Spread over each slice a thick layer of caviar, then squeeze over a little lemon juice and add a seasoning of salt and pepper. Have prepared some hard boiled eggs, peel them and cut them into slices

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