Fricasseed Eggs

Name: Fricasseed Eggs
Ingredients: Six hard-boiled eggs, each cut crosswise into four thick slices; One cup good gravy or stock; One teaspoonful butter; One very small onion, minced fine; One tablespoonful chopped parsley; Two teaspoonfuls flour; Salt and pepper at discretion

From The chafing-dish supper, 1894

Presented as published in 1894. 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

629Calories

46 gProtein

30 gCarbs

39 gFat

Full nutrition (33 nutrients)

Calories629 kcal

Protein46 g

Carbohydrates30 g

Fiber2.6 g

Sugars13 g

Total Fat39 g

Saturated Fat11 g

Monounsaturated Fat14 g

Polyunsaturated Fat4.8 g

Cholesterol1137 mg

Sodium717 mg

Potassium853 mg

Calcium193 mg

Iron4.7 mg

Magnesium56 mg

Phosphorus630 mg

Zinc3.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D6.6 mcg

Vitamin C12 mg

Vitamin A449 mcg

Vitamin E3.2 mg

Vitamin K2 mcg

Vitamin B60.7 mg

Vitamin B123.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.8 mg

Niacin (B3)4.5 mg

Folate181 mcg

Choline913 mg

Caffeine0 mg

Water577 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 6. The excerpt below is the record exactly as published.

FRICASSEED EGGS. Six hard-boiled eggs, each cut crosswise into four thick slices. One cup good gravy or stock. In nearly all of the recipes which call for stock canned consomme may be used, or failing this, beef extract. (Jijeginnmg mii§ f#e (Egg 29 One teaspoonful butter. One very small onion, minced fine. One tablespoonful chopped parsley. Two teaspoonfuls flonr. Salt and pepper at discretion

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