Egg Foam
From The St. Mungo cookery book, 1904
Recipe by Jean Lambie, Edinburgh.
Presented as published in 1904. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 74. The excerpt below is the record exactly as published.
EGG FOAM. White of I fresh egg. A pinch of salt or a little Milk. sugar. Put milk on to boil in a wet, covered pan. Beat up the egg very stiff, add seasoning and beat again. A little nut- meg may be allowed. When the milk boils, lift into it a spoonful of the white, and keep turning till it has risen high. More than one may be done at a time. Drain on to a nice dish and serve at once with perhaps a little sugar
Cook this with the app: pantry check, scaling, and the assistant.