vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Lemonade
From Kentucky receipt book, 1903
Serves 1
Excellent for persons needing an appetizer.
Presented as published in 1903. 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
75Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein6.3 g
Carbohydrates1.3 g
Fiber0 g
Sugars1.1 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium71 mg
Calcium29 mg
Iron0.9 mg
Magnesium8.5 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0.4 mg
Vitamin A80 mcg
Vitamin E0.5 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 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 188. The excerpt below is the record exactly as published.
Egg Lemonade. Break 1 ^%^, into a pitcher and beat with patent ^%^^ beater until it foams. Then add to it gradually a good lemonade
Cook this with the app: pantry check, scaling, and the assistant.