pescatariannut-freesoy-freeshellfish-free
Egg Sauce for Fish
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
74Calories
6 gProtein
1 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein6.4 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat5.7 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium73 mg
Potassium70 mg
Calcium30 mg
Iron0.9 mg
Magnesium6.8 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 15. The excerpt below is the record exactly as published.
g’g* Sauce for Fish. Four yolks of eggs, stir till quite thick, add i tea- spoonful of flour, juice of I lemon, a pinch of sugar and i teaspoonful of butter and |pt. of cold water
Cook this with the app: pantry check, scaling, and the assistant.