Albumenized Milk
From Science of food & cookery, 1921
Presented as published in 1921. 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
80Calories
6 gProtein
2 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein6.3 g
Carbohydrates2.4 g
Fiber0 g
Sugars2.3 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 132. The excerpt below is the record exactly as published.
White of i egg Chipped ice I tablespoon lemon juice l/3 glass water Put the white of the egg and a little chipped ice into a glass. Beat slightly with a fork, to break and coagulate the egg. Add lemon juice and water, mix well, and serve. ALBUMENIZED MILK I cup cold milk V* teaspoon sugar White of i egg A sprinkle of salt Vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.