Eggs with Sauce Mayonnaise

Name: Eggs with Sauce Mayonnaise
Ingredients: a dozen cold hard-boiled eggs; slices of toast

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

1017Calories

78 gProtein

23 gCarbs

65 gFat

Full nutrition (33 nutrients)

Calories1017 kcal

Protein78 g

Carbohydrates23 g

Fiber0.9 g

Sugars8.6 g

Total Fat65 g

Saturated Fat20 g

Monounsaturated Fat25 g

Polyunsaturated Fat9.1 g

Cholesterol2238 mg

Sodium905 mg

Potassium795 mg

Calcium336 mg

Iron8.1 mg

Magnesium68 mg

Phosphorus1063 mg

Zinc6.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A894 mcg

Vitamin E6.3 mg

Vitamin K2.8 mcg

Vitamin B60.7 mg

Vitamin B126.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)3.2 mg

Niacin (B3)1.6 mg

Folate295 mcg

Choline1769 mg

Caffeine0 mg

Water457 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 Sauce Mayonnaise. Cut a dozen cold hard-boiled eggs in two, which place on slices of toast

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