vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Foamy Egg Sauce
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
450Calories
4 gProtein
49 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein4.5 g
Carbohydrates49 g
Fiber0 g
Sugars43 g
Total Fat27 g
Saturated Fat17 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol92 mg
Sodium1185 mg
Potassium211 mg
Calcium148 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus127 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A227 mcg
Vitamin E0.8 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline24 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 83. The excerpt below is the record exactly as published.
Foamy Egg Sauce 1 egg Y2 cupful whipped cream 14 cupful powdered sugar l^^ tablespoonfuls milk % teaspoonful vanilla % teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.