gluten-freenut-freesoy-freefish-freeshellfish-free
Eggs with Tarragon
From The table, 1889
Serves 2
Serve hot.
Presented as published in 1889. 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
567Calories
41 gProtein
9 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein41 g
Carbohydrates8.8 g
Fiber0 g
Sugars3 g
Total Fat30 g
Saturated Fat9.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1120 mg
Sodium595 mg
Potassium542 mg
Calcium173 mg
Iron5.5 mg
Magnesium41 mg
Phosphorus626 mg
Zinc4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0.3 mg
Vitamin A481 mcg
Vitamin E3.2 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.1 mg
Folate147 mcg
Choline893 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 157. The excerpt below is the record exactly as published.
EggS With Tarragon. — Blanch for one minute in a sautoire a quarter of a bunch of tarragon-leaves, drain, and chop them up very fine. Break twelve eggs into a bowl, add the tarragon, season with a pinch of salt and half a pinch of pepper, and beat well for four minutes; mean- while adding half a cupful of sweet cream. Then make an omelet, as for £GGS. 1 1 7 No. 450, and roll it on a hot serving dish. Prepare a little roux with flour and butter (No. 135), moisten with half a pint of strong broth and a glassful of white wine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.