vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Cordial
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Very light and nourishing.
Presented as published in 1898. 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
99Calories
4 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein3.5 g
Carbohydrates1.3 g
Fiber0 g
Sugars0 g
Total Fat5.2 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Cholesterol15 mg
Sodium3.2 mg
Potassium14 mg
Calcium9 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus8.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water44 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 305. The excerpt below is the record exactly as published.
Egg Cordial. — ( Countess Munster.) — Take a tablespoonful of cream, the white of a very fresh egg, and a tablespoonful of brandy
Cook this with the app: pantry check, scaling, and the assistant.