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Grape Juice and Egg

Name: Grape Juice and Egg
Yield: 1 servings
Ingredients: two tablespoons of grape-juice; the beaten white of one egg; sprinkle sugar over the top; a little chopped ice

From The home cook book, 1905

Serves 1

This is often served in sanitariums.

Presented as published in 1905. 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

37Calories

3 gProtein

6 gCarbs

0 gFat

Full nutrition (21 nutrients)

Calories37 kcal

Protein3.3 g

Carbohydrates5.5 g

Sugars4.3 g

Total Fat0.1 g

Sodium1.2 mg

Potassium15 mg

Calcium3 mg

Iron0 mg

Magnesium2.4 mg

Phosphorus3.7 mg

Zinc0 mg

Copper0 mg

Manganese0.1 mg

Vitamin C14 mg

Vitamin B60 mg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate0.2 mcg

Water52 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 211. The excerpt below is the record exactly as published.

GRAPE-JUICE AND EGG Put in the bottom of a wineglass two tablespoons of grape- juice. Add to this the beaten white of one egg and a little chopped ice; sprinkle sugar over the top

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