OEufs d la Reine
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Can use leftover boiled eggs.
Presented as published in 1904. 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
286Calories
25 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein25 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium276 mg
Calcium112 mg
Iron3.5 mg
Magnesium24 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 13. The excerpt below is the record exactly as published.
OEufs d la Reine. — For this you can either use boiled eggs left over from breakfast, which can be carefully shelled and heated in warm water, or you can prepare them by simmering them for five minutes in boiling water, then leaving them in cold water for ten minutes, after which they are shelled and left in cold water till wanted, to keep them white. For use warm them in salted and acidulated water, or in white stock. Now prepare a purc% of chicken a7id tongue or ham, exactly as for rissoles, dish on squares of buttered toast or on fried croutons, EGGS. 27 place an egg on each and serve sprinkled with chopped tongue or truffle
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