Egg Lemonade

Name: Egg Lemonade
Ingredients: 1 egg; 2 tablespoonfuls sugar; Juice half a lemon; 1 cup milk or water

From Principles of food preparation, 1914

Note the effect of the lemon juice on the egg; note also the effect of beating after the lemon juice was added.

Presented as published in 1914. 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

179Calories

6 gProtein

29 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories179 kcal

Protein6.5 g

Carbohydrates29 g

Fiber0.2 g

Sugars27 g

Total Fat5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium81 mg

Potassium121 mg

Calcium38 mg

Iron0.9 mg

Magnesium11 mg

Phosphorus103 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C19 mg

Vitamin A80 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

Folate34 mcg

Choline150 mg

Caffeine0 mg

Water321 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 16. The excerpt below is the record exactly as published.

Egg Lemonade Ingredients. 1 egg. 2 tablespoonfuls sugar. Juice half a lemon. 1 cup milk or water

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