pescatariangluten-freenut-freesoy-freeshellfish-free
Egg Sauce for Meats or Fish
From The new Annie Dennis cook book, 1905
Serves 6
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
568Calories
5 gProtein
1 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein4.8 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.7 g
Total Fat62 g
Saturated Fat38 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol279 mg
Sodium537 mg
Potassium80 mg
Calcium37 mg
Iron0.6 mg
Magnesium5.1 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0.3 mg
Vitamin A541 mcg
Vitamin E2 mg
Vitamin K5.1 mcg
Vitamin B60 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline112 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 95. The excerpt below is the record exactly as published.
Egg Sauce for Meats or Fish Make a pint of drawn butter, add one tablespoonf ul of pepper or Worcestershire sauce, a little salt and four hard boiled eggs, chopped fine
Cook this with the app: pantry check, scaling, and the assistant.