vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Eau Sucrée
From The encyclopædia of practical cookery, 1890
Serves 3
Mix with cold water to serve.
Presented as published in 1890. 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
633Calories
2 gProtein
154 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories633 kcal
Protein2.1 g
Carbohydrates154 g
Fiber0 g
Sugars154 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium32 mg
Potassium26 mg
Calcium16 mg
Iron0.4 mg
Magnesium4 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 112. The excerpt below is the record exactly as published.
breakfast- cupfuls of cold water, lib. of sugar, and the shell and white of one egg into a thick saucepan on the stove, keep stirring till the white of egg hardens and the sugar is melted, let it then boil for five minutes, let it cool very slightly, and strain. When quite cold, add a wineglassful of curaijoa to it and bottle. About 2 teaspoonfuls of this
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