vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg and Sherry
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
57Calories
3 gProtein
1 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories57 kcal
Protein2.7 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat4.5 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium39 mg
Potassium23 mg
Calcium22 mg
Iron0.5 mg
Magnesium1.3 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate25 mcg
Choline140 mg
Caffeine0 mg
Water13 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.
EGG AND SHERRY. Pour a teaspoonful of sherry into a wineglass, put the un- broken yolk of a firesh
Cook this with the app: pantry check, scaling, and the assistant.