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Eggs in Bread Sauce
From Cookery for every household, 1914
Serves 1
Note: The cheese may be omitted and browned bread-crumbs used in its place. Probable cost: 8d.
Presented as published in 1914. 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
413Calories
32 gProtein
19 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein32 g
Carbohydrates19 g
Fiber6.3 g
Sugars0.9 g
Total Fat24 g
Saturated Fat9 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol757 mg
Sodium10255 mg
Potassium638 mg
Calcium363 mg
Iron6.1 mg
Magnesium72 mg
Phosphorus532 mg
Zinc3.6 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A361 mcg
Vitamin E2.4 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate99 mcg
Choline593 mg
Caffeine0 mg
Water159 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 518. The excerpt below is the record exactly as published.
Eggs in Bread Sauce 4 eggs. I 2 table-sps.grated cheese h pt. bread sauce. I Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.