Egg Sauce
From The St. Mungo cookery book, 1904
By kind permission of Brown & Poison, Paisley.
Presented as published in 1904. 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
496Calories
31 gProtein
40 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein31 g
Carbohydrates40 g
Fiber0.5 g
Sugars26 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol411 mg
Sodium995 mg
Potassium916 mg
Calcium670 mg
Iron2.2 mg
Magnesium67 mg
Phosphorus692 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A546 mcg
Vitamin E1.4 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.6 mg
Folate91 mcg
Choline294 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 25. The excerpt below is the record exactly as published.
EGG SAUCE. {By kind permission of Brown SsT Poison, Paisley). Boil two eggs quite hard about ten minutes ; take off the shell and cut into very small pieces ; mix this with a pint of white sauce
Cook this with the app: pantry check, scaling, and the assistant.