vegetarianpescatariangluten-freefish-freeshellfish-free
Egg Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. 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
955Calories
37 gProtein
64 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories955 kcal
Protein37 g
Carbohydrates64 g
Fiber5.2 g
Sugars50 g
Total Fat60 g
Saturated Fat13 g
Monounsaturated Fat26 g
Polyunsaturated Fat17 g
Omega-30.1 g
Cholesterol558 mg
Sodium4072 mg
Potassium884 mg
Calcium147 mg
Iron5.2 mg
Magnesium148 mg
Phosphorus605 mg
Zinc4.2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E8 mg
Vitamin K3.3 mcg
Vitamin B60.8 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)9.3 mg
Folate134 mcg
Choline524 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 252. The excerpt below is the record exactly as published.
Egg Sauce. Stir three hard-boiled eggs, chopped rather fine, into the butter sauce
Cook this with the app: pantry check, scaling, and the assistant.