Egg Lemonade
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
184Calories
7 gProtein
13 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein7.2 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat11 g
Saturated Fat5.6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium89 mg
Potassium128 mg
Calcium68 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus125 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C4 mg
Vitamin A135 mcg
Vitamin E0.7 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water310 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 139. The excerpt below is the record exactly as published.
Egg Lemonade. — To a glass of lemonade add a well beaten egg or the beaten white alone and two tablespoons of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.