vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Jaune Mange
From The King's College Hospital book of cooking recipes, 1907
Serves 2
J. F. C.
Presented as published in 1907. 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
754Calories
135 gProtein
10 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories754 kcal
Protein135 g
Carbohydrates10 g
Fiber2.8 g
Sugars2.5 g
Total Fat22 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium280 mg
Potassium161 mg
Calcium104 mg
Iron2.2 mg
Magnesium39 mg
Phosphorus71 mg
Zinc0.3 mg
Copper3.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.2 mg
Folate54 mcg
Choline60 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 61. The excerpt below is the record exactly as published.
Jaune Mange. Break the yolks of 3 eggs into a tumbler, beat them well, then add to them the juice of two lemons (if not very large) and a little of the rind; sugar to taste and fill up the glass with sherry. Dissolve ioz. gelatine in a tumblerful of water
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