vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free

Egg Wine

Name: Egg Wine
Yield: 1 servings
Ingredients: Rasp off the yellow rind of a lemon; a quarter of pound of white sugar; half a teaspoonful of freshly ground cinnamon; a bottle of white wine; four well beaten eggs

From Dora's cook book, 1888

Serves 1

This is a very nourishing beverage.

Presented as published in 1888. 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

797Calories

27 gProtein

132 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories797 kcal

Protein27 g

Carbohydrates132 g

Fiber11 g

Sugars118 g

Total Fat20 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium291 mg

Potassium444 mg

Calcium261 mg

Iron4.5 mg

Magnesium40 mg

Phosphorus409 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4 mcg

Vitamin C129 mg

Vitamin A323 mcg

Vitamin E2.4 mg

Vitamin K1 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1 mg

Niacin (B3)0.6 mg

Folate107 mcg

Choline597 mg

Caffeine0 mg

Water260 g

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 85. The excerpt below is the record exactly as published.

EGG WINE. Rasp off the yellow rind of a lemon, with a quarter of pound of white sugar. Put the sugared juice of a lemon in a casserole with half a teaspoonful of freshly ground cinnamon, a bottle of white wine and four well beaten eggs

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