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Eggs Marinade
From The household gas cookery book, 1900
Serves 1
Serve warm.
Presented as published in 1900. 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
233Calories
21 gProtein
3 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein21 g
Carbohydrates2.5 g
Fiber0 g
Sugars1.2 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium2781 mg
Potassium427 mg
Calcium96 mg
Iron3 mg
Magnesium27 mg
Phosphorus334 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.1 mg
Folate73 mcg
Choline447 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 80. The excerpt below is the record exactly as published.
Eggs Marinade. — Take J cupful of some good veal stock or rich gravy, thickened with a little cornflour, and mix it with half a teacupful of water, into which has been placed a tablespoonful of vinegar and a teaspoonful of salt, a little cayenne, and some celery salt. Pour all this into a stewpan. Beat up the yolks of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.