Albumenized Milk or Fruit Juice

Name: Albumenized Milk or Fruit Juice
Ingredients: white of I egg; ^ c. milk or juice of I lemon or orange

From The practical cookbook, 1917

Presented as published in 1917. 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

129Calories

7 gProtein

13 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories129 kcal

Protein7.3 g

Carbohydrates13 g

Fiber0 g

Sugars10 g

Total Fat5.2 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium294 mg

Calcium39 mg

Iron1 mg

Magnesium19 mg

Phosphorus122 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C38 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate59 mcg

Choline147 mg

Caffeine0 mg

Water147 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 55. The excerpt below is the record exactly as published.

white of I egg, ^ c. milk or juice of I lemon or orange

Cook this with the app: pantry check, scaling, and the assistant.