Eggs à la Goldenrod

Name: Eggs à la Goldenrod
Ingredients: 3 hard-cooked eggs; 1/2 cup medium white sauce; 3 slices toast

From Canadian cook book, 1924

Presented as published in 1924. 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

569Calories

32 gProtein

61 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories569 kcal

Protein32 g

Carbohydrates61 g

Fiber2.7 g

Sugars13 g

Total Fat21 g

Saturated Fat7.5 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol569 mg

Sodium936 mg

Potassium542 mg

Calcium362 mg

Iron5.9 mg

Magnesium57 mg

Phosphorus533 mg

Zinc3.2 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A349 mcg

Vitamin E1.9 mg

Vitamin K3.8 mcg

Vitamin B60.4 mg

Vitamin B122.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)4.1 mg

Folate177 mcg

Choline455 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 37. The excerpt below is the record exactly as published.

EGGS A LA GOLDENROD. 3 hard-cooked eggs. }/i c. 1 c. medium white sauce. ^ sHce 3 shces toast

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