Egg Lemonade
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
149Calories
7 gProtein
22 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories149 kcal
Protein7.4 g
Carbohydrates22 g
Fiber2.8 g
Sugars15 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium80 mg
Potassium210 mg
Calcium61 mg
Iron1.5 mg
Magnesium16 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C53 mg
Vitamin A81 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 47. The excerpt below is the record exactly as published.
Kgg Lemonade.— White of one egg, juice of one lemon, one tablespoon sugar, one glass of water
Cook this with the app: pantry check, scaling, and the assistant.