Egg Sauce
From The "ideal" cookery book, 1902
Presented as published in 1902. 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
212Calories
14 gProtein
13 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein14 g
Carbohydrates13 g
Fiber0 g
Sugars1.1 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.4 g
Cholesterol373 mg
Sodium139 mg
Potassium152 mg
Calcium67 mg
Iron2.1 mg
Magnesium19 mg
Phosphorus189 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate69 mcg
Choline294 mg
Caffeine0 mg
Water549 g
As published
This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 13. The excerpt below is the record exactly as published.
Egg Sauce. Make same as for Melted Butter, adding i or 2 hard- boiled eggs finely chopped. If Parsley Sauce is required add parsley instead of eggs. 5. White Sauce. 2 tablespoonsful flour. 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.