vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Tea and Coffee
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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
595Calories
15 gProtein
18 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein15 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat51 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol493 mg
Sodium171 mg
Potassium368 mg
Calcium133 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus272 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K3.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate52 mcg
Choline300 mg
Caffeine95 mg
Water379 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 249. The excerpt below is the record exactly as published.
Egg Tea and Coffee. — Beat the yolk of one egg ; add one tablespoonful of sugar ^ and beat to a cream ; add one cup of tea or coffee^ either hot or cold, and half a cup of cream. Stir in lighth^ the beaten white of the egg
Cook this with the app: pantry check, scaling, and the assistant.