Egg White Nutrient

Name: Egg White Nutrient
Ingredients: white of egg; cold or lukewarm milk

From The housekeeper's companion, 1883

The egg white is tasteless and colorless, making it easy to disguise.

Presented as published in 1883. 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

218Calories

14 gProtein

12 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories218 kcal

Protein14 g

Carbohydrates12 g

Fiber0 g

Sugars12 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium164 mg

Potassium435 mg

Calcium328 mg

Iron0.9 mg

Magnesium35 mg

Phosphorus345 mg

Zinc1.7 mg

Copper0 mg

Manganese0 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate24 mcg

Choline190 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 307. The excerpt below is the record exactly as published.

white of eggs, which com- sists wholly of albumen, is a most excellent medium of nutri- ment, where, for any reason, beef tea cannot be given. The white of egg stirred into cold or lukewarm milk

Cook this with the app: pantry check, scaling, and the assistant.