Egg Sauce

Name: Egg Sauce
Ingredients: 1 oz. margarine; 1 oz. flour; 1 pint milk or stock; 2 hard-boiled eggs, fresh or reconstituted; Pinch of cayenne pepper; A few drops of lemon juice or lemon substitute; Salt to taste

From Fish cookery, 1948

Presented as published in 1948. 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

619Calories

28 gProtein

40 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein28 g

Carbohydrates40 g

Fiber0 g

Sugars7.8 g

Total Fat38 g

Saturated Fat8.7 g

Monounsaturated Fat17 g

Polyunsaturated Fat10 g

Omega-30 g

Cholesterol386 mg

Sodium827 mg

Potassium678 mg

Calcium76 mg

Iron4.3 mg

Magnesium39 mg

Phosphorus358 mg

Zinc2.2 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C1 mg

Vitamin A397 mcg

Vitamin E5.6 mg

Vitamin K27 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)9.5 mg

Folate116 mcg

Choline341 mg

Caffeine0 mg

Water520 g

As published

This recipe was extracted from Fish cookery (1948) by Great Britain. Ministry of Food, page 8. The excerpt below is the record exactly as published.

Egg Sauce 1 oz. margarine Pinch of cayenne pepper 1 oz. flour 2 hard-boiled eggs, fresh or reconstituted 1 pint milk or stock A few drops of lemon juice or lemon Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.