Golden Eggs

Name: Golden Eggs
Ingredients: 6 eggs; 1 oz. of bread crumbs; butter for frying; salt; cayenne; ½ pint of rich white sauce; a squeeze of lemon

From Savouries and sweets suitable for luncheons and dinners, 1886

Presented as published in 1886. 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

728Calories

52 gProtein

44 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories728 kcal

Protein52 g

Carbohydrates44 g

Fiber1.5 g

Sugars17 g

Total Fat37 g

Saturated Fat14 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.6 g

Omega-30.1 g

Cholesterol1137 mg

Sodium1112 mg

Potassium904 mg

Calcium561 mg

Iron7.2 mg

Magnesium79 mg

Phosphorus927 mg

Zinc5.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A699 mcg

Vitamin E3.4 mg

Vitamin K3.3 mcg

Vitamin B60.6 mg

Vitamin B124.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)2.9 mg

Folate197 mcg

Choline886 mg

Caffeine0 mg

Water449 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 8. The excerpt below is the record exactly as published.

Golden Eggs. b OR Four Persons. — 6 eggs; 1 oz. of bread crumbs; butter for frying ; salt ; cayenne ; J pint of rich white sauce ; a squeeze of lemon

Cook this with the app: pantry check, scaling, and the assistant.