Beaten Eggs
From Foods and household management, 1914
This is suitable for invalids who can take milk.
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
173Calories
8 gProtein
17 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories173 kcal
Protein8.1 g
Carbohydrates17 g
Fiber0 g
Sugars17 g
Total Fat7.9 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium395 mg
Calcium301 mg
Iron0 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C4.7 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate4.5 mcg
Choline43 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 76. The excerpt below is the record exactly as published.
Beaten eggs. — Beat the yolk and white separately. Add to the yolk a teaspoonful of sugar, a shake of salt, some fla/vor- ing, and J of a cup of milk. Beat the white gently into this mixture and serve in a glass. The flavoring may be a quarter of a teaspoonful of vanilla, or a tablespoonful of orange juice
Cook this with the app: pantry check, scaling, and the assistant.