vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Albumen Water
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
93Calories
11 gProtein
10 gCarbs
0 gFat
Full nutrition (35 nutrients)
Calories93 kcal
Protein11 g
Carbohydrates10 g
Fiber0.2 g
Sugars5.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium4.1 mg
Potassium53 mg
Calcium6.6 mg
Iron0 mg
Magnesium4.2 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Alcohol1.5 g
Water254 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 167. The excerpt below is the record exactly as published.
Albumen Water. — To half glass crushed ice add whites of two eggs; beat it then with a fork until it froths nicely; add juice of half a lemon, one teaspoon of sugar, and one teaspoon of whiskey
Cook this with the app: pantry check, scaling, and the assistant.