vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Flip
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
267Calories
10 gProtein
38 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein10 g
Carbohydrates38 g
Fiber0 g
Sugars38 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium143 mg
Potassium256 mg
Calcium183 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus222 mg
Zinc1.3 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline169 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 99. The excerpt below is the record exactly as published.
EGG FLIP 1 Egg 1 Orange 2 Tablespoons Corn Syrup Vz Lemon •/a Teaspoon Salt Combine the ingredients according to the directions for egg flip, or heat the yolk and the white separately, folding the white into the other ingredients after they have been mixed thoroughly. Serve the flip very cold. EGG FLIP 1 Egg Vz Cup Milk 2 Tablespoons Corn Syrup Vz Teaspoon Vanilla
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