Frothed Eggs
From The universal cookery book, 1887
Presented as published in 1887. 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
2626Calories
76 gProtein
463 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories2626 kcal
Protein76 g
Carbohydrates463 g
Fiber0.3 g
Sugars457 g
Total Fat59 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2232 mg
Sodium858 mg
Potassium940 mg
Calcium347 mg
Iron11 mg
Magnesium80 mg
Phosphorus1196 mg
Zinc7.8 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C39 mg
Vitamin A960 mcg
Vitamin E6.5 mg
Vitamin K1.8 mcg
Vitamin B61.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.8 mg
Niacin (B3)0.5 mg
Folate302 mcg
Choline1769 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 35. The excerpt below is the record exactly as published.
FROTHED EGGS. fine a small onion, a little parsley, and two- or three mushrooms, and put them into a stew-pan with two ounces of butter, seasoning with salt and pepper. Let them stew gently, but do not brown them. Then add a gill of cream mixed with a little flour, for thickening the sauce, lay the sliced eggs in, allow all to come to a boil, and serve. — The Caterer. {By per .) Frothed Eggs. Take the yolks of eight eggs and the whites of four, and beat them up with a tablespoonful of water and the strained juice of one lemon. Sweeten it to taste, add a pinch of salt, and then fry the same as an omelet. Have ready the four remaining whites whipped to a stiff froth with a pound of pulverized sugar, and flavored with vanilla or lemon
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