Egg Sauce
From Every-day dishes and every-day work, 1897
The egg makes an excellent substitute for cream.
Presented as published in 1897. 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
364Calories
22 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein22 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium256 mg
Potassium800 mg
Calcium627 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus591 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water467 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 58. The excerpt below is the record exactly as published.
Egg Sauce. — Heat a pint of milk to boiling, and stir in a dessert-spoonful of flour rubbed smooth in a little milk. Stir constantly until the sauce is well thickened ; add the well- beaten yolk of an &^^, turning it in very slowly and stirring rapidly, so that it shall be well mingled. Boil up once only, add a very little salt
Cook this with the app: pantry check, scaling, and the assistant.