Qikhfs d la Tripe

Name: Qikhfs d la Tripe
Ingredients: two sliced onions; cooking milk; a spoonful of double cream; season with salt, cayenne, and a tiny dust of nutmeg; six hard-boiled, sliced eggs

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Serve hot.

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

781Calories

49 gProtein

43 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories781 kcal

Protein49 g

Carbohydrates43 g

Fiber5.1 g

Sugars28 g

Total Fat45 g

Saturated Fat17 g

Monounsaturated Fat15 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol1163 mg

Sodium480 mg

Potassium1196 mg

Calcium528 mg

Iron4.2 mg

Magnesium90 mg

Phosphorus857 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D8.9 mcg

Vitamin C22 mg

Vitamin A525 mcg

Vitamin E3.3 mg

Vitamin K2.5 mcg

Vitamin B60.9 mg

Vitamin B124.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2 mg

Niacin (B3)0.8 mg

Folate189 mcg

Choline944 mg

Caffeine0 mg

Water714 g

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 14. The excerpt below is the record exactly as published.

Qikhfs d la Tripe. — Parboil two sliced onions, then drain them and finish cooking them in slightly salted milk. When they are cooked, drain them off, and with the cooking milk prepare a rather thick bechamel sauce, adding in at the last a spoonful of double cream. Season with salt, cayenne, and a tiny dust of nutmeg, then stir in the onion and six hard-boiled, sliced eggs

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