Egg Sauce
From The housekeeper's companion, 1883
Presented as published in 1883. 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
234Calories
19 gProtein
2 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein19 g
Carbohydrates2 g
Fiber0.1 g
Sugars1.8 g
Total Fat16 g
Saturated Fat4.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.1 g
Cholesterol560 mg
Sodium198 mg
Potassium194 mg
Calcium76 mg
Iron1.8 mg
Magnesium15 mg
Phosphorus259 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0.1 mg
Vitamin A224 mcg
Vitamin E1.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.1 mg
Folate67 mcg
Choline441 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 87. The excerpt below is the record exactly as published.
Egg Sauce. — Cut up three hard boiled eggs in small dice, salt, pepper, minced onions (one teaspoonful), parsley and thyme
Cook this with the app: pantry check, scaling, and the assistant.