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Sauce of Turkeys' Eggs
From Modern cookery, in all its branches, 1884
Serves 1
Turkey eggs make a superior sauce.
Presented as published in 1884. 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
385Calories
31 gProtein
3 gCarbs
27 gFat
Full nutrition (27 nutrients)
Calories385 kcal
Protein31 g
Carbohydrates2.6 g
Fiber0 g
Total Fat27 g
Saturated Fat8.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.7 g
Cholesterol2099 mg
Sodium340 mg
Potassium320 mg
Calcium223 mg
Iron9.2 mg
Magnesium29 mg
Phosphorus383 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A374 mcg
Vitamin B60.3 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.1 mg
Folate160 mcg
Water163 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 123. The excerpt below is the record exactly as published.
SAUCE OF TURKEYS* EGGS. (Excellent.) The eggs of the turkey make a sauce much superior to those of the common fowl. They should be gently boiled in plenty of water for twenty minutes. The yolks of three, and the whites of one and a half
Cook this with the app: pantry check, scaling, and the assistant.