vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg in Milk
From Mrs. Maclurcan's cookery book, 1899
Serves 1
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
185Calories
10 gProtein
18 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein10 g
Carbohydrates18 g
Fiber0.3 g
Sugars13 g
Total Fat9 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium47 mg
Potassium286 mg
Calcium156 mg
Iron0.1 mg
Magnesium21 mg
Phosphorus131 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C39 mg
Vitamin A39 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline27 mg
Caffeine0 mg
Water234 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 132. The excerpt below is the record exactly as published.
EGG IN MILK. Mode. — Beat the white of an egg to a stiff froth ; beat the juice of a lemon and the yolk together and strain into the stiffened white ; add a half a cup of milk and a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.