Egg Water
From The Edwardsville cook book, 1906
Makes a very palatable and nourishing drink for fever patients.
Presented as published in 1906. 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
17Calories
3 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein3.2 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.1 mg
Potassium2.4 mg
Calcium7.1 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 60. The excerpt below is the record exactly as published.
EGG WATER. Mrs. H. S. Oyler. Stir, without beating, the white of i fresh egg in half pint of ice cold water
Cook this with the app: pantry check, scaling, and the assistant.