Dropped Eggs with White Sauce

Name: Dropped Eggs with White Sauce
Ingredients: half a cupful of boiling water; Two or three large spoonfuls of nice strained gravy; A little pepper; A quarter teaspoonful of salt

From Cookery for beginners, 1884

Serve immediately.

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

103Calories

3 gProtein

21 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories103 kcal

Protein3 g

Carbohydrates21 g

Fiber1.4 g

Sugars0.1 g

Total Fat1.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Cholesterol0.9 mg

Sodium857 mg

Potassium56 mg

Calcium78 mg

Iron8.1 mg

Magnesium7.7 mg

Phosphorus25 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate39 mcg

Choline4.9 mg

Caffeine0 mg

Water122 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 10. The excerpt below is the record exactly as published.

Dropped Eggs with White Sance. Drop or poach the eggs ; put them on a hot, flat dish and pour over them this sauce boiling hot. In a saucepan put half a cupful of boiling water. Two or three large spoonfuls of nice strained gravy. A little pepper. A quarter teaspoonful of salt

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