vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Sauce
From Soyer's standard cookery, 1912
Serves 6
Generally served with salt fish or haddock.
Presented as published in 1912. 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
264Calories
7 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories264 kcal
Protein6.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol255 mg
Sodium74 mg
Potassium76 mg
Calcium35 mg
Iron0.9 mg
Magnesium6.6 mg
Phosphorus106 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A264 mcg
Vitamin E1.1 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 72. The excerpt below is the record exactly as published.
Egg Sauce. is generally served with salt fish or haddock. Boil six eggs ten minutes, let them get cold, then cut them in pieces about the size of dice, put them into a stewpan, with three parts of a pint of melted butter, add an ounce more fresh butter, with a little pepper
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