Albumenised Water
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
The addition of an egg white to any beverage makes it a nourishing drink.
Presented as published in 1913. 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
34Calories
3 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein3.2 g
Carbohydrates5.2 g
Fiber0 g
Sugars4.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium9 mg
Calcium11 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 66. The excerpt below is the record exactly as published.
Albumenised Water. 1 egg white. 1 tsp. lemon juice. 1% cup water. 1 tsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.