pescatariangluten-freenut-freesoy-free
Piedmontese Eggs
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
496Calories
49 gProtein
4 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein49 g
Carbohydrates3.6 g
Fiber0 g
Sugars1.1 g
Total Fat30 g
Saturated Fat9.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.1 g
Omega-30.1 g
Cholesterol1130 mg
Sodium1013 mg
Potassium501 mg
Calcium205 mg
Iron6 mg
Magnesium47 mg
Phosphorus634 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A482 mcg
Vitamin E3.7 mg
Vitamin K2.8 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)3.4 mg
Folate143 mcg
Choline896 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 144. The excerpt below is the record exactly as published.
Piedmontese Eggs. Remove the bones and skin from four, anchovies, mince finely, and warm them until thoroughly dissolved in half a pint of stock; but do not allow the stock to become too hot. Whip the yolks of six eggs and stir in the beaten whites of two with parsley, pepper, and salt. Add to the stock and stir the mixture over the fire until it is quite smooth, and then pour it into a well-buttered dish previously lined with slices of toast. Cover the surface rather thickly with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.