vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Lemonade
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Best served cold.
Presented as published in 1902. 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
101Calories
7 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein7.4 g
Carbohydrates9.7 g
Fiber2.8 g
Sugars2.7 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium207 mg
Calcium55 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 216. The excerpt below is the record exactly as published.
one lemon to a tumbler. Add sugar enough to make it of the sweetness your taste wishes — it gains by being on the side of sour, that is, in wanting a little in sweetness, and then break into the tumbler 400 MS 8. SEXLT'a COOK BOOK an absolutely fresh egg. Fili the gla88 nearly full of Yichy, or ApoUinaris, or of pure cold water
Cook this with the app: pantry check, scaling, and the assistant.