vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs with Brown Sauce
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
58Calories
3 gProtein
3 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories58 kcal
Protein3.5 g
Carbohydrates3.2 g
Fiber0.5 g
Sugars0.1 g
Total Fat3.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol96 mg
Sodium48 mg
Potassium75 mg
Calcium18 mg
Iron0.6 mg
Magnesium4.9 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.5 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 133. The excerpt below is the record exactly as published.
EGGS WITH BROWN SAUCE. Poach or fry as many eggs as you wish and place them on a flat dish. Pour over them plenty of brown butter sauce
Cook this with the app: pantry check, scaling, and the assistant.