vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg and Rum
From Cookery for every household, 1914
Serves 1
This is very good in cases of exhaustion.
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
266Calories
9 gProtein
18 gCarbs
15 gFat
Full nutrition (35 nutrients)
Calories266 kcal
Protein8.6 g
Carbohydrates18 g
Fiber5.2 g
Sugars6.3 g
Total Fat15 g
Saturated Fat8.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol189 mg
Sodium9785 mg
Potassium196 mg
Calcium111 mg
Iron1.7 mg
Magnesium55 mg
Phosphorus178 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C0.8 mg
Vitamin A89 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline154 mg
Caffeine0 mg
Alcohol4.6 g
Water71 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 871. The excerpt below is the record exactly as published.
Egg and Rum 1 tea-cupful milk. 1 table-sp. rum. 1 dessert-sp. sugar. A pinch of salt. A pinch of nutmeg. 1 yolk of egg
Cook this with the app: pantry check, scaling, and the assistant.