Egg Sauce
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
1737Calories
15 gProtein
1 gCarbs
189 gFat
Full nutrition (34 nutrients)
Calories1737 kcal
Protein15 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.5 g
Total Fat189 g
Saturated Fat115 g
Monounsaturated Fat55 g
Polyunsaturated Fat8.4 g
Omega-30.7 g
Cholesterol850 mg
Sodium169 mg
Potassium204 mg
Calcium117 mg
Iron1.8 mg
Magnesium17 mg
Phosphorus258 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A1633 mcg
Vitamin E6 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate53 mcg
Choline334 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 30. The excerpt below is the record exactly as published.
Egg Sauce. Take half a pint of melted butter and two eggs hard boiled. The eggs should be boiled for twenty minutes and then thrown into cold water for half an hour ; then strip off the shells, chop the eggs (not too fine), and stir into the melted butter on the fire, with a squeeze of lemon-juice. A table- spoonful of cream is a great improvement. Horseradish Sauce. One teaspoonful of made mustard, a dessert- spoonful of condensed milk, two tablespoonfuls of vinegar, and as much grated horseradish as will make it as thick as custard. A good tablespoonful of cream
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