Golden Rod Style

Name: Golden Rod Style
Ingredients: White of 1 hard-cooked egg; 1/4 C. white sauce; 1 slice of toast; Yolk — riced.

From A simple course in home economics for rural schools, 1916

Presented as published in 1916. 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

203Calories

11 gProtein

22 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories203 kcal

Protein11 g

Carbohydrates22 g

Fiber0.9 g

Sugars5 g

Total Fat7.6 g

Saturated Fat1.2 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol5 mg

Sodium270 mg

Potassium138 mg

Calcium113 mg

Iron1.1 mg

Magnesium15 mg

Phosphorus96 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A50 mcg

Vitamin E1.1 mg

Vitamin K1.1 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.4 mg

Folate37 mcg

Choline4.8 mg

Caffeine0 mg

Water94 g

As published

This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 22. The excerpt below is the record exactly as published.

olden Rod Style White of 1 hard-cooked egg, cut fine; add to 1/4 C. white sauce, heat, pour over 1 slice of toast, sprinkle with Yolk — riced.

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