Egg Cream
From Canadian cook book, 1924
Presented as published in 1924. 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
199Calories
13 gProtein
16 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein13 g
Carbohydrates16 g
Fiber0.3 g
Sugars14 g
Total Fat9.6 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium143 mg
Potassium173 mg
Calcium61 mg
Iron1.8 mg
Magnesium14 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C15 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate53 mcg
Choline296 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 96. The excerpt below is the record exactly as published.
tb. sugar. f.g. f.g. salt. f.g. Few gratings nutmeg or 4 drops vanilla. 1 T. dissolved rennet. 1. Beat egg; add sugar and salt. 2. Add milk, heated; strain, add flavoring; cool until lukewarm. 3. Add rennet; pour into serving dish. 4. Let stand in warm place until firm, then chill. PURITY CUSTARD. 1 2 whites of eggs. 3^ tb. 1 tb. sugar, f.g. f.g. salt. ^ c. %c. milk. Few gratings nutmeg or 3 6 drops vanilla. 1. Beat whites of eggs slightly, add sugar and salt. 2. Mix well, add milk and flavoring; strain. 3. Oven-poach or steam until firm. EGG CREAM. 2 eggs. 1 tb. H c. sugar. ^ tb. 2 tb. lemon juice. H T. grated lemon rind.
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