Eggs a la Goldenrod

Name: Eggs a la Goldenrod
Ingredients: 6 hard-cooked eggs; Salt; pepper; 2 cups thin white sauce; Paprika; 8 slices toast

From New Delineator recipes., 1929

Presented as published in 1929. 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

1134Calories

45 gProtein

190 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1134 kcal

Protein45 g

Carbohydrates190 g

Fiber14 g

Sugars43 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol44 mg

Sodium2252 mg

Potassium1516 mg

Calcium1078 mg

Iron12 mg

Magnesium168 mg

Phosphorus859 mg

Zinc4.4 mg

Copper0.8 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A444 mcg

Vitamin E1.3 mg

Vitamin K50 mcg

Vitamin B60.4 mg

Vitamin B122.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)11 mg

Folate306 mcg

Choline41 mg

Caffeine0 mg

Water513 g

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 39. The excerpt below is the record exactly as published.

EGGS A LA GOLDENROD 6 hard-cooked eggs Salt and pepper 2 cups thin white sauce Paprika 8 slices toast

Cook this with the app: pantry check, scaling, and the assistant.