Eggs and Granola

Name: Eggs and Granola
Ingredients: Beat the whites of two eggs; a teaspoonful of Granola; add a little salt, if desired

From Healthful cookery, 1904

The whole egg may be used instead of just the whites.

Presented as published in 1904. 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

155Calories

13 gProtein

2 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories155 kcal

Protein13 g

Carbohydrates2.1 g

Fiber0.2 g

Sugars0.9 g

Total Fat10 g

Saturated Fat3.2 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium143 mg

Potassium152 mg

Calcium58 mg

Iron1.9 mg

Magnesium16 mg

Phosphorus209 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate49 mcg

Choline295 mg

Caffeine0 mg

Water76 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 39. The excerpt below is the record exactly as published.

Eggs and Granola. — • Beat the whites of two eggs, to which a teaspoonful of Granola has been added, to a stiff froth; add a little salt, if desired

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