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Egg and Lemon Juice
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
74Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein1.8 g
Carbohydrates18 g
Fiber0.2 g
Sugars15 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.7 mg
Potassium54 mg
Calcium10 mg
Iron0 mg
Magnesium5.4 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 435. The excerpt below is the record exactly as published.
EGG AND LEMON JUICE.— Dissolve 1 oz. sugar in 1 pint of water, and stir in the juice of 1 lemon; add the white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.