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Poached Eggs in White Sauce

Name: Poached Eggs in White Sauce
Yield: 2 servings
Ingredients: Butter, 2 tablespoons.; Milk, 1½ pints.; Flour, 2 tablespoons.; Salt and pepper.; Eggs, 6.

From Mary Jane's cook book, 1916

Serves 2

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

463Calories

32 gProtein

24 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein32 g

Carbohydrates24 g

Fiber0 g

Sugars18 g

Total Fat37 g

Saturated Fat11 g

Monounsaturated Fat8 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol633 mg

Sodium353 mg

Potassium769 mg

Calcium537 mg

Iron3.1 mg

Magnesium64 mg

Phosphorus677 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D6.5 mcg

Vitamin C0 mg

Vitamin A357 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1 mg

Folate83 mcg

Choline506 mg

Caffeine0 mg

Water439 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 38. The excerpt below is the record exactly as published.

POACHED EGGS IN WHITE SAUCE. Butter, 2 tablespoons. Milk, 11/2 pints. Flour, 2 tablespoons. Salt and pepper. Eggs, 6.

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