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Albuminized Sherry
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
24Calories
3 gProtein
2 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories24 kcal
Protein3.3 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium92 mg
Potassium13 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 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
Folate0.1 mcg
Choline0.7 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 90. The excerpt below is the record exactly as published.
ALBUMINIZED SHERRY. Beat the white of 1 egg stiff, and beat in slowly sugar to taste and 1 tablespoon of sherry
Cook this with the app: pantry check, scaling, and the assistant.