Eggs with Cucumbers

Name: Eggs with Cucumbers
Ingredients: six cucumbers; two ounces of butter; a tablespoonful of chopped shallots; the same of chopped parsley; six tablespoonfuls of consomme; a tablespoonful of flour; a little salt; a little pepper; a little nutmeg; a dozen hard-boiled eggs; a glass of cream

From French dishes for American tables, 1886

Presented as published in 1886. 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

2035Calories

93 gProtein

76 gCarbs

196 gFat

Full nutrition (34 nutrients)

Calories2035 kcal

Protein93 g

Carbohydrates76 g

Fiber6.8 g

Sugars8 g

Total Fat196 g

Saturated Fat68 g

Monounsaturated Fat42 g

Polyunsaturated Fat8.7 g

Omega-30 g

Cholesterol2612 mg

Sodium1022 mg

Potassium3472 mg

Calcium767 mg

Iron10 mg

Magnesium244 mg

Phosphorus1521 mg

Zinc9.8 mg

Copper1.3 mg

Manganese4.6 mg

Vitamin D13 mcg

Vitamin C1.4 mg

Vitamin A901 mcg

Vitamin E6.4 mg

Vitamin K337 mcg

Vitamin B60.9 mg

Vitamin B126.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.6 mg

Folate286 mcg

Choline1768 mg

Caffeine0 mg

Water1832 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 71. The excerpt below is the record exactly as published.

Eggs with Cucumbers. Pare and cut in slices six cucumbers ; put them in a frying-pan with two ounces of butter, a tablespoonful of chopped shallots, the same of chopped parsley, six tablespoon- fuls of consomme (stock, Art. 1), and mix all well to- gether with a tablespoonful of flour, a little salt, pep- per, and nutmeg; when the cucumbers are thorough- ly done, add a dozen hard-boiled eggs and a glass of cream

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