vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Sauce
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
442Calories
4 gProtein
0 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein3.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat48 g
Saturated Fat29 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol215 mg
Sodium42 mg
Potassium48 mg
Calcium28 mg
Iron0.4 mg
Magnesium4.1 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A428 mcg
Vitamin E1.6 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate13 mcg
Choline84 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 207. The excerpt below is the record exactly as published.
EGG SAUCE. — Boil two eggs hard, half chop the whites, put in the yolks, chop them together, but not very fine ; put them with & lb. of good melted butter
Cook this with the app: pantry check, scaling, and the assistant.