pescatariannut-freesoy-freeshellfish-free
Egg Sauce for Fish
From The King's College Hospital book of cooking recipes, 1907
Serves 1
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
318Calories
26 gProtein
10 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories318 kcal
Protein26 g
Carbohydrates10 g
Fiber0.3 g
Sugars3.3 g
Total Fat23 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol754 mg
Sodium286 mg
Potassium383 mg
Calcium119 mg
Iron3.7 mg
Magnesium31 mg
Phosphorus408 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C39 mg
Vitamin A320 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.4 mg
Folate118 mcg
Choline593 mg
Caffeine0 mg
Water258 g
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.