gluten-freenut-freesoy-freefish-freeshellfish-free
Egg Broth
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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
408Calories
5 gProtein
21 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories408 kcal
Protein5.2 g
Carbohydrates21 g
Fiber0.2 g
Sugars0.8 g
Total Fat34 g
Saturated Fat18 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1 g
Cholesterol325 mg
Sodium30 mg
Potassium102 mg
Calcium83 mg
Iron0.9 mg
Magnesium6.8 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate34 mcg
Choline186 mg
Caffeine0 mg
Water138 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 210. The excerpt below is the record exactly as published.
Egg Broth. — Mix two ounces of pearl sago in half a pint of cold water, and let it stand half an hour. Then boil it until it becomes smooth and sufficiently thick. Beat the yolks of four fresh eggs with half a pint of cream ; then mix with the sago , and stir the whole well with a quart of beef- tea, or chicken-brot
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