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Eggs Goldenrod
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. Jas. Brown, Belwood, Ontario.
Presented as published in 1920. 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
485Calories
19 gProtein
41 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories485 kcal
Protein19 g
Carbohydrates41 g
Fiber1.4 g
Sugars8.2 g
Total Fat32 g
Saturated Fat7.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.8 g
Omega-30.1 g
Cholesterol303 mg
Sodium775 mg
Potassium340 mg
Calcium273 mg
Iron3.3 mg
Magnesium38 mg
Phosphorus305 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.2 mcg
Vitamin C0.9 mg
Vitamin A274 mcg
Vitamin E1.2 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate53 mcg
Choline238 mg
Caffeine0 mg
Water160 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 62. The excerpt below is the record exactly as published.
EGGS GOLDENROD. Boil three eggs until very hard, chop the whites _ fine, and add a cup of white sauce, made from one cup of hot milk and three teaspoons of butter and flour cooked together until smooth and thick. Toast three slices of bread
Cook this with the app: pantry check, scaling, and the assistant.