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Egg Lemonade

Name: Egg Lemonade
Yield: 1 servings
Ingredients: the white of an egg; a tumblerful of cold water; the juice of half a small lemon; a teaspoonful of white sugar

From A year's cookery, 1880

Serves 1

Presented as published in 1880. 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

102Calories

7 gProtein

9 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories102 kcal

Protein6.9 g

Carbohydrates9.2 g

Fiber1.4 g

Sugars5.6 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium73 mg

Potassium138 mg

Calcium42 mg

Iron1.2 mg

Magnesium10 mg

Phosphorus107 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C27 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate29 mcg

Choline150 mg

Caffeine0 mg

Water108 g

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 351. The excerpt below is the record exactly as published.

Egg Lemonade. — Shake together in a bottle the white of an egg, a tumblerful of cold water, the juice of half a small lemon, and a teaspoonful of white sugar

Cook this with the app: pantry check, scaling, and the assistant.