Egg Cream
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
924Calories
13 gProtein
203 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein13 g
Carbohydrates203 g
Fiber0.1 g
Sugars202 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium174 mg
Calcium60 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus200 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C12 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
Water105 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 49. The excerpt below is the record exactly as published.
EGG CREAM. 2 eggs. 2 tbsp. lemon juice. 5 aU CRE SHU Ma gs Grated lemon rind. Beat yolks of eggs and sugar
Cook this with the app: pantry check, scaling, and the assistant.