vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Lemonade with Eggs
From The encyclopaedia of practical cookery, 1892
Serves 16
Shake before serving for a foamy drink.
Presented as published in 1892. 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
70Calories
4 gProtein
10 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein4 g
Carbohydrates10 g
Fiber2.3 g
Sugars5.3 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium49 mg
Potassium166 mg
Calcium52 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C45 mg
Vitamin A43 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline79 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 327. The excerpt below is the record exactly as published.
Lemonade with Eggs. — Grate the rinds of ten Lemons and two oranges ; mix with them 1 breakfast-cupful of sugar, and rub the zest and sugar together with the back of a spoon ; squeeze the juice out of twenty-four Lemons and two oranges, strain it, and mix it with the grated peel, also 6 breakfast-cupfuls of sugar, the whites of eight eggs, and lqt. of water ; stir till the sugar has dissolved, then pour in 7qts. of water
Cook this with the app: pantry check, scaling, and the assistant.