vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Lemonade
From Around-the-world cook book, 1913
Serves 1
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
172Calories
14 gProtein
10 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories172 kcal
Protein14 g
Carbohydrates10 g
Fiber2.8 g
Sugars2.9 g
Total Fat9.8 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium145 mg
Potassium276 mg
Calcium83 mg
Iron2.4 mg
Magnesium20 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C53 mg
Vitamin A161 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate58 mcg
Choline299 mg
Caffeine0 mg
Water190 g
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 100. The excerpt below is the record exactly as published.
EGG LEMONADE Lemon, 1, Eggs, 2, Sugar and ice, Water
Cook this with the app: pantry check, scaling, and the assistant.