Goldenrod Eggs
From The home science cook book, 1902
Presented as published in 1902. 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
403Calories
28 gProtein
21 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories403 kcal
Protein28 g
Carbohydrates21 g
Fiber0.2 g
Sugars14 g
Total Fat22 g
Saturated Fat8.7 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol578 mg
Sodium621 mg
Potassium584 mg
Calcium385 mg
Iron2.3 mg
Magnesium43 mg
Phosphorus518 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A422 mcg
Vitamin E1.7 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.9 mg
Folate90 mcg
Choline441 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 23. The excerpt below is the record exactly as published.
Goldenrod Eggs. Chop the whites of three or four hard-boiled eggs, and mix with one cup of white sauce
Cook this with the app: pantry check, scaling, and the assistant.