vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Common Egg Sauce
From Modern cookery, in all its branches, 1884
Serves 2
Presented as published in 1884. 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
457Calories
7 gProtein
0 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein6.8 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30.2 g
Cholesterol302 mg
Sodium77 mg
Potassium82 mg
Calcium41 mg
Iron0.9 mg
Magnesium7.1 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A448 mcg
Vitamin E1.8 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline157 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 123. The excerpt below is the record exactly as published.
COMMON EGG SAUCE. Boil a couple of eggs hard, and when quite cold cut the whites and yolks separately ; mix them well, put them into a very hot tureen, CHAP. V.] SAUCES. Ill and pour boiling to them a quarter of a pint of melted butter stir* and serve the sauce immediately. Whole eggs, 2 ; melted butter, i pint
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