vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Presented as published in 1907. 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
287Calories
14 gProtein
42 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein14 g
Carbohydrates42 g
Fiber11 g
Sugars30 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium148 mg
Potassium299 mg
Calcium190 mg
Iron2.6 mg
Magnesium27 mg
Phosphorus210 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C129 mg
Vitamin A163 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate60 mcg
Choline303 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 60. The excerpt below is the record exactly as published.
2 Eggs. 2 tablespoonfuls Sugar. Grated rind and juice of 1 Lemon
Cook this with the app: pantry check, scaling, and the assistant.