Egg Lemonade
From Science of food & cookery, 1921
Presented as published in 1921. 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
151Calories
6 gProtein
21 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein6.4 g
Carbohydrates21 g
Fiber0.1 g
Sugars20 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium75 mg
Potassium101 mg
Calcium32 mg
Iron0.9 mg
Magnesium8.7 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C12 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
Folate30 mcg
Choline149 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 132. The excerpt below is the record exactly as published.
EGG LEMONADE i egg 2 tablespoons lemon juice 34 cup cold water il/2 tablespoons sugar A sprinkle of salt
Cook this with the app: pantry check, scaling, and the assistant.