Albumenized Water
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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium75 mg
Potassium70 mg
Calcium32 mg
Iron0.9 mg
Magnesium7.2 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
Water156 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.
ALBUMENIZED WATER White of I egg ^2 cup water Stir the white of the egg (using a silver fork), that the al- bumen may easily dissolve as the water is added gradually. Add a few grains of salt, strain, and serve. LEMON ALBUMEN White of i egg
Cook this with the app: pantry check, scaling, and the assistant.