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Tarragon Eggs

Name: Tarragon Eggs
Yield: 1 servings
Ingredients: Four hard-boiled eggs; 1 pint white sauce; 1 teaspoonful chopped tarragon; 1 tablespoonful of tarragon vinegar; 2 yolks of eggs

From Miss Cameron's cookery book, 1898

Serves 1

Presented as published in 1898. 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

897Calories

48 gProtein

31 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories897 kcal

Protein48 g

Carbohydrates31 g

Fiber0.8 g

Sugars11 g

Total Fat63 g

Saturated Fat18 g

Monounsaturated Fat26 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol1131 mg

Sodium1360 mg

Potassium792 mg

Calcium446 mg

Iron6.6 mg

Magnesium72 mg

Phosphorus835 mg

Zinc4.9 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D9 mcg

Vitamin C1.8 mg

Vitamin A805 mcg

Vitamin E4.1 mg

Vitamin K3.9 mcg

Vitamin B60.6 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.7 mg

Folate169 mcg

Choline918 mg

Caffeine0 mg

Water415 g

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 46. The excerpt below is the record exactly as published.

Tarragon Egg*. Four hard-boiled eggs, £ pint white sauce, 1 teaspoonful chopped tarragon, 1 tablespoonful of tarragon vinegar, 2 yolks of eggs

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