Egg Lemonade
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
142Calories
7 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein6.7 g
Carbohydrates20 g
Fiber0.3 g
Sugars15 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium82 mg
Potassium172 mg
Calcium41 mg
Iron1 mg
Magnesium14 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C39 mg
Vitamin A80 mcg
Vitamin E0.7 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
Folate44 mcg
Choline152 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 46. The excerpt below is the record exactly as published.
EGG LEMONADE. ~ 1 egg. Juice of 1 lemon. : 1 tbsp. sugar. + ec. cold water
Cook this with the app: pantry check, scaling, and the assistant.