vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Sauce
From Banquets of the nations, 1911
Serves 1
Presented as published in 1911. 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
394Calories
19 gProtein
1 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein19 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol612 mg
Sodium216 mg
Potassium213 mg
Calcium90 mg
Iron2.6 mg
Magnesium19 mg
Phosphorus303 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A411 mcg
Vitamin E2.2 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline446 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 90. The excerpt below is the record exactly as published.
egg sauce, or add the following sauce to it. Egg Sauce. Boil three or four eggs for a quarter of an hour. Dip them in cold water, and roll them quickly under your hand to make the shell come off easily. Cut the yolks by themselves into little half-inch cubes, and cut the 211 BANQUETS OF THE NATIONS white of one egg in the same manner. Stir first the white and then the yolk into thinnish melted butter
Cook this with the app: pantry check, scaling, and the assistant.