vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
French Eggs
From The Landmarks club cook book, 1903
Serves 1
A classic French dish.
Presented as published in 1903. 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
471Calories
39 gProtein
11 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein39 g
Carbohydrates11 g
Fiber2.1 g
Sugars4.5 g
Total Fat29 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol1116 mg
Sodium443 mg
Potassium662 mg
Calcium221 mg
Iron7 mg
Magnesium56 mg
Phosphorus631 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6 mcg
Vitamin C39 mg
Vitamin A585 mcg
Vitamin E3.4 mg
Vitamin K411 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate193 mcg
Choline890 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 72. The excerpt below is the record exactly as published.
FRENCH EGGS. Boil hard six eggs ; cut lengthwise, remove the yolks, place the whites on a platter to keep warm. Mince half an onion, a small bunch of parsley. Mash the yolks smooth, add the onion, parsley, salt and a little vinegar
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