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Thickening of Egg
From Cassell's dictionary of cookery, 1892
Serves 1
Must not boil or it will curdle.
Presented as published in 1892. 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
74Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein6.4 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0.5 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium731 mg
Potassium105 mg
Calcium30 mg
Iron1 mg
Magnesium7.4 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C19 mg
Vitamin A82 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline147 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1981. The excerpt below is the record exactly as published.
Thickening of Egg. — Boil the sauce, and take it oif the fire for two minutes that it may partially cool. Beat the yolks of the eggs, and mix them with a spoonful of cold broth or water and a small portion of the hot sauce
Cook this with the app: pantry check, scaling, and the assistant.