pescatariangluten-freenut-freesoy-free
Scrambled Eggs, Rothschild
From A guide to modern cookery, 1909
Serves 1
Presented as published in 1909. 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
316Calories
45 gProtein
1 gCarbs
13 gFat
Full nutrition (28 nutrients)
Calories316 kcal
Protein45 g
Carbohydrates1.1 g
Fiber0 g
Total Fat13 g
Saturated Fat6.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.9 g
Cholesterol351 mg
Sodium192 mg
Potassium811 mg
Calcium93 mg
Iron1.7 mg
Magnesium92 mg
Phosphorus671 mg
Zinc3.1 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin C1.5 mg
Vitamin A45 mcg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B126.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.6 mg
Folate90 mcg
Water269 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 108. The excerpt below is the record exactly as published.
SCRAMBLED EGGS, ROTHSCHILD Finely pound the remains of six crayfish (cooked in Mre- poix) the tails of which have been put aside, and add thereto, little by little, two tablespoonfuls of thick cream. Rub through tammy. Add this crayfish cream to the six beaten eggs; season, and cook on a moderate fire with the object of obtaining a smooth, soft, and creamy preparation. Serve in a timbale and garnish, firstly with a small faggot of asparagus-heads placed in the middle of the eggs, secondly with crayfish tails arranged in a circle round the asparagus, and thirdly with large slices of very black truffles
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.