vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
537Calories
16 gProtein
29 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories537 kcal
Protein16 g
Carbohydrates29 g
Fiber0.8 g
Sugars10 g
Total Fat39 g
Saturated Fat10 g
Monounsaturated Fat16 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol201 mg
Sodium1004 mg
Potassium442 mg
Calcium306 mg
Iron2.1 mg
Magnesium41 mg
Phosphorus339 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C1.8 mg
Vitamin A405 mcg
Vitamin E1.5 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.5 mg
Folate51 mcg
Choline183 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 57. The excerpt below is the record exactly as published.
EGG SAUCE. ^ pt. white sauce 1 hard-boiled egg
Cook this with the app: pantry check, scaling, and the assistant.