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Eggs Goldenrod

Name: Eggs Goldenrod
Yield: 2 servings
Ingredients: Boil three eggs until very hard; a cup of white sauce; three teaspoons of butter; three teaspoons of flour; Toast three slices of bread

From Magnet users cook book, 1920

Serves 2

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

636Calories

27 gProtein

68 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories636 kcal

Protein27 g

Carbohydrates68 g

Fiber4.6 g

Sugars11 g

Total Fat34 g

Saturated Fat7.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat7.9 g

Omega-30.2 g

Cholesterol302 mg

Sodium1114 mg

Potassium497 mg

Calcium331 mg

Iron5.8 mg

Magnesium81 mg

Phosphorus443 mg

Zinc2.8 mg

Copper0.3 mg

Manganese1.4 mg

Vitamin D3 mcg

Vitamin C1.1 mg

Vitamin A283 mcg

Vitamin E1.5 mg

Vitamin K6.9 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.7 mg

Folate133 mcg

Choline258 mg

Caffeine0 mg

Water167 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

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