Egg Sauce
From Home dissertations, 1891
Excellent for fish and potatoes.
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
155Calories
13 gProtein
1 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein13 g
Carbohydrates1.1 g
Fiber0 g
Sugars1.1 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium124 mg
Potassium126 mg
Calcium50 mg
Iron1.2 mg
Magnesium10 mg
Phosphorus172 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate44 mcg
Choline294 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 111. The excerpt below is the record exactly as published.
EGG SAUCE. Two hard-boiled eggs
Cook this with the app: pantry check, scaling, and the assistant.