vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Eggs in Bread Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Grated cheese may be added to both crumbs and raspings.
Presented as published in 1898. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates3 g
Fiber0.2 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium31 mg
Potassium8.2 mg
Calcium7.6 mg
Iron0.2 mg
Magnesium1.8 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline0.6 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 274. The excerpt below is the record exactly as published.
a layer of pounded breadcrumbs seasoned with salt and pepper. Put the dish in the oven for a few minutes to heat without boiling, take it out and slip into it, carefully and without breaking, six Eggs. Dust a layer of very fine raspings over the surface, and return the dish to the oven EGGS IN BREAD SAUCE 397 just long enough for the Eggs to set. Grated cheese may be added
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