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Eggs, Frothed

Name: Eggs, Frothed
Yield: 2 servings
Ingredients: the juice of a lemon with a table-spoonful of water; the yolks of eight eggs; the whites of four; Sweeten to taste; add a pinch of salt; four whites of eggs whipped with 1 lb. of fine sugar; flavored with vanilla or lemon

From Harper's cook book encyclopædia, 1902

Serves 2

Presented as published in 1902. 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

906Calories

6 gProtein

227 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories906 kcal

Protein6.4 g

Carbohydrates227 g

Fiber0 g

Sugars226 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4852 mg

Potassium5.6 mg

Calcium5.5 mg

Iron0.2 mg

Magnesium0.9 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water59 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 113. The excerpt below is the record exactly as published.

Eggs, Frothed. — Mix the juice of a lemon with a table-spoonful of water, and beat up with it the yolks of eight eggs and the whites of four. Sweeten to taste, and add a pinch of salt. Put the mixture into an omelet-pan and fry carefully. Have ready four whites of eggs whipped with I lb. of fine sugar to a high froth, and flavored with vanilla or lemon

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