Egg Sauce
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
411Calories
27 gProtein
31 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein27 g
Carbohydrates31 g
Fiber0.4 g
Sugars20 g
Total Fat20 g
Saturated Fat8.9 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol401 mg
Sodium777 mg
Potassium719 mg
Calcium515 mg
Iron2 mg
Magnesium53 mg
Phosphorus562 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A447 mcg
Vitamin E1.3 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.2 mg
Folate79 mcg
Choline294 mg
Caffeine0 mg
Water373 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 7. The excerpt below is the record exactly as published.
Egg Sauce Mashed Potatoes Cole Slaw Simple Dessert BOILED HALIBUT 2 lbs. halibut (in one piece) 1 T. vinegar 1' t. salt L Wrap fish in cheese cloth and cover with boiling water to which salt and vinegar have been added. 2. Cook just at boiling point for about 25 minutes. 3. Remove skin and serve on hot platter covered with egg sauce. EGG SAUCE 2 hard-boiled eggs 1% c. white sauce
Cook this with the app: pantry check, scaling, and the assistant.