Egg Sauce
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
313Calories
22 gProtein
20 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein22 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat16 g
Saturated Fat6.9 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol391 mg
Sodium577 mg
Potassium533 mg
Calcium366 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus458 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A359 mcg
Vitamin E1.2 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate71 mcg
Choline294 mg
Caffeine0 mg
Water275 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 46. The excerpt below is the record exactly as published.
EGG SAUCE Ingredients : Two Eggs Half a pint of White Sauce
Cook this with the app: pantry check, scaling, and the assistant.