vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Sauce
From The "A1" cookery book, 1901
Serves 2
Presented as published in 1901. 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
724Calories
25 gProtein
37 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein25 g
Carbohydrates37 g
Fiber0.9 g
Sugars13 g
Total Fat53 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol391 mg
Sodium1308 mg
Potassium604 mg
Calcium403 mg
Iron3.3 mg
Magnesium56 mg
Phosphorus498 mg
Zinc2.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.8 mcg
Vitamin C2.2 mg
Vitamin A566 mcg
Vitamin E2.2 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.9 mg
Folate81 mcg
Choline339 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 59. The excerpt below is the record exactly as published.
Egg Sauce. — Boil four eggs for a quarter of an hour, put them for a few minutes in cold water, and then shell them. Chop them in small pieces. Have ready a pint and a quarter of white sauce, and add the chopped egg five minutes before the sauce has finished boiling, with a little extra salt and a dust of cayenne
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