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Eggs Frothed
From The thorough good cook, 1895
Serves 2
Presented as published in 1895. 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
734Calories
43 gProtein
8 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein43 g
Carbohydrates7.9 g
Fiber0.2 g
Sugars1.3 g
Total Fat58 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium52 mg
Calcium3.1 mg
Iron0 mg
Magnesium3 mg
Phosphorus4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E11 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 209. The excerpt below is the record exactly as published.
Eggs Frothed. Beat uj) the yolks of eight eggs and the whites of four (set aside the remaining "whites) with a dessertspoonful of water, some salt, sugar, and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.