Milk and Egg Mixture

Name: Milk and Egg Mixture
Ingredients: 1 pint milk; i table-spoonful sugar; 2 eggs

From Household cookery, 1905

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

484Calories

29 gProtein

36 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein29 g

Carbohydrates36 g

Fiber0 g

Sugars36 g

Total Fat25 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol430 mg

Sodium327 mg

Potassium869 mg

Calcium656 mg

Iron1.8 mg

Magnesium70 mg

Phosphorus690 mg

Zinc3.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.6 mg

Folate47 mcg

Choline381 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 31. The excerpt below is the record exactly as published.

i table-spoonful sugar. Method, — Put milk and sugar in a pan, place over fire to warm. Beat eggs, pour milk to eggs, and mix thoroughly. Stir in a pan over fire till thick ; do not allow it to boil, or it will curdle. Remove from pan, stir till it cools a little, add vanilla, then use. SWEETS 71 Meringued Pears I tin of pears. 1 pint milk. 2 eggs

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