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Egg Lemonade
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
94Calories
7 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein6.7 g
Carbohydrates7.3 g
Fiber0.3 g
Sugars2.7 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium79 mg
Potassium174 mg
Calcium41 mg
Iron1 mg
Magnesium14 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C39 mg
Vitamin A80 mcg
Vitamin E0.7 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
Folate44 mcg
Choline152 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 126. The excerpt below is the record exactly as published.
EGG LEMONADE. Thoroughly beat the egg, sweeten to taste, add juice of lemon, water and cracked ice
Cook this with the app: pantry check, scaling, and the assistant.