Lemon Albumen
From Science of food & cookery, 1921
Presented as published in 1921. 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
75Calories
6 gProtein
1 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories75 kcal
Protein6.4 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.6 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium86 mg
Calcium31 mg
Iron0.9 mg
Magnesium7.7 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C6 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline148 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 132. The excerpt below is the record exactly as published.
LEMON ALBUMEN White of i egg Chipped ice I tablespoon lemon juice l/3 glass water
Cook this with the app: pantry check, scaling, and the assistant.