Eggs with Bread Sauce

Name: Eggs with Bread Sauce
Ingredients: one cupful bread crumbs; one and a half cupfuls milk; one-half teaspoonful salt; one-half teaspoonful onion juice; one-half dozen eggs

From Physical culture cook book, 1901

Presented as published in 1901. 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

1076Calories

64 gProtein

97 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1076 kcal

Protein64 g

Carbohydrates97 g

Fiber4.9 g

Sugars25 g

Total Fat46 g

Saturated Fat17 g

Monounsaturated Fat15 g

Polyunsaturated Fat8.4 g

Omega-30.2 g

Cholesterol1160 mg

Sodium2522 mg

Potassium1178 mg

Calcium817 mg

Iron10 mg

Magnesium126 mg

Phosphorus1142 mg

Zinc7 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D9.5 mcg

Vitamin C0.2 mg

Vitamin A597 mcg

Vitamin E3.4 mg

Vitamin K8 mcg

Vitamin B60.9 mg

Vitamin B125 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2.3 mg

Niacin (B3)7.8 mg

Folate257 mcg

Choline963 mg

Caffeine0 mg

Water560 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.

Eggs with Bread Sauce. — Put one cup- ful bread crumbs into a pan with one and a half cupfuls milk, one-half teaspoonful salt and one-half teaspoonful onion juice and sim- mer until thick and smooth, stirring to prevent burning. Pour the sauce into shallow dish and break in carefully one-half dozen eggs

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