vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Drink
From A year's cookery, 1880
Serves 3
This drink is somewhat thick and is often liked by persons who complain of soreness and dryness of the throat.
Presented as published in 1880. 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
405Calories
10 gProtein
88 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein10 g
Carbohydrates88 g
Fiber6.2 g
Sugars9.7 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1076 mg
Potassium185 mg
Calcium312 mg
Iron32 mg
Magnesium32 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate140 mcg
Choline14 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 352. The excerpt below is the record exactly as published.
Egg Drink. — Mix a tablespoonful of the best arrowroot with a little cold water to a smooth paste. Add two tablespoonfuls of white sugar, the juice of a large lemon, and the whites of two eggs which have been whisked with a little water. Add boiling water to make up the quantity to three pints
Cook this with the app: pantry check, scaling, and the assistant.