vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Sauce
From Miss Parloa's kitchen companion, 1887
Serves 1
Ensure the whites are beaten stiff and dry.
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
741Calories
8 gProtein
136 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories741 kcal
Protein8.2 g
Carbohydrates136 g
Fiber0 g
Sugars131 g
Total Fat14 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol551 mg
Sodium30 mg
Potassium123 mg
Calcium72 mg
Iron1.7 mg
Magnesium9.5 mg
Phosphorus211 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate75 mcg
Choline421 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 350. The excerpt below is the record exactly as published.
Egg Sauce. After beating the whites of three eggs to a stiff, dry froth, put aside the beater, and with a silver spoon gradually beat into the whites a cupful of powdered sugar. Add a teaspoonful of vanilla or lemon extract, or if you prefer, four table-spoonfuls of wine ; then stir in the yolks of the three eggs
Cook this with the app: pantry check, scaling, and the assistant.