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Eggs a la Golden Rod
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
581Calories
30 gProtein
67 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories581 kcal
Protein30 g
Carbohydrates67 g
Fiber3.5 g
Sugars9.1 g
Total Fat21 g
Saturated Fat5.8 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4.6 g
Cholesterol561 mg
Sodium830 mg
Potassium346 mg
Calcium218 mg
Iron5.8 mg
Magnesium46 mg
Phosphorus382 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A224 mcg
Vitamin E1.8 mg
Vitamin K4.5 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.8 mg
Folate191 mcg
Choline460 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 18. The excerpt below is the record exactly as published.
EGGS A LA GOLDEN ROD.— Make a thin white sauce with butter, flour, milk and seasonings. Separate yolks from whites of Z2 EGGS 3 hard-boiled eggs. Chop whites finely, and add thciii to the i auce. Cut 4 slices of toast
Cook this with the app: pantry check, scaling, and the assistant.