vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggs and Milk
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
470Calories
27 gProtein
41 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein27 g
Carbohydrates41 g
Fiber0 g
Sugars41 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium306 mg
Potassium573 mg
Calcium384 mg
Iron2.6 mg
Magnesium47 mg
Phosphorus543 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.4 mg
Folate71 mcg
Choline484 mg
Caffeine0 mg
Water329 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 491. The excerpt below is the record exactly as published.
Eggs and Milk. — Beat six eggs with two ounces of loaf sugar and a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.