vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg with Cream and Brandy
From Cookery for every household, 1914
Serves 1
Probable cost: 3d.
Presented as published in 1914. 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
154Calories
7 gProtein
1 gCarbs
10 gFat
Full nutrition (35 nutrients)
Calories154 kcal
Protein6.6 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium74 mg
Potassium83 mg
Calcium37 mg
Iron0.9 mg
Magnesium6.9 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Alcohol4.6 g
Water56 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 870. The excerpt below is the record exactly as published.
Egg with Cream and Brandy Beat up the white of an egg to a stiffish froth. Put it into a glass and add 1 table-spoonful of cream and 1 table-spoonful of brandy. Mix well and sweeten to taste.
Cook this with the app: pantry check, scaling, and the assistant.