Egg-Cream Sauce
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
This sauce is delicate and pairs well with turkey.
Presented as published in 1904. 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
1868Calories
29 gProtein
26 gCarbs
194 gFat
Full nutrition (33 nutrients)
Calories1868 kcal
Protein29 g
Carbohydrates26 g
Fiber0 g
Sugars1.7 g
Total Fat194 g
Saturated Fat100 g
Monounsaturated Fat41 g
Polyunsaturated Fat2.1 g
Cholesterol1073 mg
Sodium284 mg
Potassium656 mg
Calcium365 mg
Iron2.2 mg
Magnesium45 mg
Phosphorus536 mg
Zinc2.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1.5 mg
Vitamin K12 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate79 mcg
Choline441 mg
Caffeine0 mg
Water387 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 48. The excerpt below is the record exactly as published.
gg- cream sauce, and is made by putting into a sauce-pan a large table- spoonful of butter and a heaping table- spoonful of flour, adding the flour a lit- tle at a time as the butter melts. As soon as butter and flour bubble, pour in two cups of cream and season with salt and green sweet peppers, chopped fine. Boil for a couple of minutes. Keep hot over boiling water; when ready to serve, put in three hard-boiled eggs, cut in small pieces
Cook this with the app: pantry check, scaling, and the assistant.