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Egg Sauce

Name: Egg Sauce
Yield: 1 servings
Ingredients: the yolks of three hard-boiled eggs; the 'Drawn Butter' given on page 142

From The 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

412Calories

19 gProtein

2 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories412 kcal

Protein19 g

Carbohydrates1.7 g

Fiber0 g

Sugars1.7 g

Total Fat36 g

Saturated Fat18 g

Monounsaturated Fat11 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol613 mg

Sodium347 mg

Potassium195 mg

Calcium81 mg

Iron1.8 mg

Magnesium16 mg

Phosphorus264 mg

Zinc1.6 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A395 mcg

Vitamin E2.1 mg

Vitamin K2.2 mcg

Vitamin B60.2 mg

Vitamin B121.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.1 mg

Folate67 mcg

Choline446 mg

Caffeine0 mg

Water116 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 80. The excerpt below is the record exactly as published.

EGG SAUCE To make egg sauce, have the yolks of three hard-boiled eggs crumble into small pieces, and add to the "Drawn But- ter" given on page 1

Cook this with the app: pantry check, scaling, and the assistant.