Egg Drink
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Used with a few nuts and a tablespoonful of raw wheat, it will prove nourishing.
Presented as published in 1909. 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
449Calories
9 gProtein
11 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein9.3 g
Carbohydrates11 g
Fiber1.4 g
Sugars1.3 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium182 mg
Calcium85 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 81. The excerpt below is the record exactly as published.
the juice of half a lemon, pouring juice slowly. Fine summer drink and is good for invalids. May be used moderately in winter. EGG DRINK. Take the whites of two eggs. Beat until frothy. Gradu- ally beat into it one-half cup of cream
Cook this with the app: pantry check, scaling, and the assistant.