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Egg Drink (For Dryness of the Throat)
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
395Calories
10 gProtein
85 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories395 kcal
Protein9.7 g
Carbohydrates85 g
Fiber5.2 g
Sugars8.8 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1075 mg
Potassium139 mg
Calcium303 mg
Iron32 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.9 mg
Folate136 mcg
Choline12 mg
Water404 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 56. The excerpt below is the record exactly as published.
EGG DEINK (For Dryness of the Throat). Mode. — Mix to a smooth paste with water, a table - spoonful of the best arrowroot, add two tablespoonfuls of white sugar and the whites of two eggs (which have been whisked with a little water) ; add boiling water to make up the three pints
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