Lemon Egg-Nog

Name: Lemon Egg-Nog
Ingredients: a fresh egg; 1 teaspoon of cold water; juice of 1 lemon; 1 tablespoon of white sugar; a few grains of salt

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

120Calories

6 gProtein

13 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories120 kcal

Protein6.3 g

Carbohydrates13 g

Fiber0 g

Sugars13 g

Total Fat4.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium69 mg

Calcium28 mg

Iron0.9 mg

Magnesium6.1 mg

Phosphorus99 mg

Zinc0.6 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 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 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water43 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 61. The excerpt below is the record exactly as published.

LEMON EGG-NOG. Mary D. Brown. Separate white from yolk of a fresh egg. Add to yolk i teaspoon of cold water, juice of i lemon and i tablespoon of white sugar; beat thoroughly. Whip white to a stiff froth, add- ing a few grains of salt

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