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Eufs a la Court et (Cold)
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
812Calories
51 gProtein
20 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories812 kcal
Protein51 g
Carbohydrates20 g
Fiber0.3 g
Sugars14 g
Total Fat57 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat19 g
Omega-31.5 g
Cholesterol1499 mg
Sodium735 mg
Potassium576 mg
Calcium231 mg
Iron7.2 mg
Magnesium49 mg
Phosphorus802 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8.1 mcg
Vitamin C2.2 mg
Vitamin A644 mcg
Vitamin E5.1 mg
Vitamin K42 mcg
Vitamin B60.7 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)0.3 mg
Folate192 mcg
Choline1187 mg
Caffeine0 mg
Water318 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 506. The excerpt below is the record exactly as published.
Eufs a la Court et (Cold). — Cut some even-sized ripe- tomatoes in halves, scoop out carefully the interior, and fill with scrambled egg, nicely seasoned. When cold mask carefully with a stiff mayonnaise and a thin layer of aspic jelly. Dish up in a circle- and garnish with gherkins and pickled beetroot cut into fanciful shapes ; fill the centre of the dish with lettuce
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