Albumenized Milk
From Trinity cook book, 1925
Presented as published in 1925. 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
163Calories
11 gProtein
12 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories163 kcal
Protein11 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium366 mg
Calcium306 mg
Iron0 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water300 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 62. The excerpt below is the record exactly as published.
ALBUMENIZED MILK One egg white, one-fourth cup lime water, one cup milk
Cook this with the app: pantry check, scaling, and the assistant.