vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Sauce
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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
628Calories
41 gProtein
22 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein41 g
Carbohydrates22 g
Fiber0.2 g
Sugars14 g
Total Fat41 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol975 mg
Sodium711 mg
Potassium699 mg
Calcium422 mg
Iron3.4 mg
Magnesium52 mg
Phosphorus681 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A553 mcg
Vitamin E2.7 mg
Vitamin K1.8 mcg
Vitamin B60.4 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.7 mg
Niacin (B3)0.9 mg
Folate132 mcg
Choline735 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 131. The excerpt below is the record exactly as published.
Egg Sauce. — This may be made either with melted butter or with white sauce. Five or six hard-boiled eggs, cut into small slices, using only half the whites, are put into a sauce-pan, to half a pint of melted butter or white sauce, with a httle cream
Cook this with the app: pantry check, scaling, and the assistant.