vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ego Sauce for Puddings
From The national course in home economics, 1917
Serves 2
Recipe by Maria Parloa.
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
634Calories
7 gProtein
83 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein7.2 g
Carbohydrates83 g
Fiber0 g
Sugars76 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol275 mg
Sodium28 mg
Potassium230 mg
Calcium169 mg
Iron0.6 mg
Magnesium17 mg
Phosphorus194 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A292 mcg
Vitamin E1.2 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline163 mg
Caffeine0 mg
Water102 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 203. The excerpt below is the record exactly as published.
EGO SAUCE FOR PUDDINGS. Beat the whites of two eggs to a stiff, dry froth; and beat into this, a little at time, one cupful of powdered sugar. When smooth and light add one teaspoonful of vanilla and the yolks of two eggs. Beat the mixture a minute longer; then stir in one cupful of whipped cream or three table- spoonfuls of mi
Cook this with the app: pantry check, scaling, and the assistant.