Carrots with Egg Sauce

Name: Carrots with Egg Sauce
Ingredients: 2 or 3 chopped or finely sliced hard-boiled eggs

From Science of food & cookery, 1921

Presented as published in 1921. 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

155Calories

13 gProtein

1 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories155 kcal

Protein13 g

Carbohydrates1.1 g

Fiber0 g

Sugars1.1 g

Total Fat11 g

Saturated Fat3.3 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.4 g

Cholesterol373 mg

Sodium124 mg

Potassium126 mg

Calcium50 mg

Iron1.2 mg

Magnesium10 mg

Phosphorus172 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A149 mcg

Vitamin E1 mg

Vitamin K0.3 mcg

Vitamin B60.1 mg

Vitamin B121.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate44 mcg

Choline294 mg

Caffeine0 mg

Water75 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 95. The excerpt below is the record exactly as published.

CARROTS WITH EGG SAUCE Add 2 or 3 chopped or finely sliced hard-boiled eggs

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