Foamy Egg Sauce
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
731Calories
17 gProtein
139 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein17 g
Carbohydrates139 g
Fiber0 g
Sugars136 g
Total Fat13 g
Saturated Fat5.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol387 mg
Sodium191 mg
Potassium323 mg
Calcium207 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus321 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline316 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 16. The excerpt below is the record exactly as published.
FOAMY EGG SAUCE 2 eggs y2 c. milk 1 c. powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.