vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ragout of Eggs
From Cassell's dictionary of cookery, 1892
Serves 2
Careful handling is required to keep yolks whole.
Presented as published in 1892. 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
561Calories
38 gProtein
10 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories561 kcal
Protein38 g
Carbohydrates10 g
Fiber0.2 g
Sugars8.3 g
Total Fat34 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol1123 mg
Sodium459 mg
Potassium494 mg
Calcium167 mg
Iron4 mg
Magnesium42 mg
Phosphorus544 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A457 mcg
Vitamin E3.2 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.3 mg
Folate133 mcg
Choline885 mg
Caffeine1.1 mg
Water281 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 500. The excerpt below is the record exactly as published.
twelve eggs hard, and with a small knife carefully divide the whites lengthways into halves, taking care to keep the yolks whole and the whites unbroken. Place the yolks and whites in nice order in a dish, the hoUow parts of the whites uppermost, and fill them as high as possible with fried bread-crumbs. Now make a sauce as follows : Boil half an ounce of truffles and morels in three or four table-spoonfuls of water, and chop them very fine with a quarter of a pint of pickled mushrooms. Mince some parsley, boil it in the water saved from the truffles, add three more table-spoonfuls of water, a gill of red wine, a spoonfid of ketchup
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