Nourishing Drink for Patients

Name: Nourishing Drink for Patients
Ingredients: the white of an egg — unbeaten; two tablespoons of orange juice; half glass of water

From Historic Paxton, her days and her ways, 1722-1913, 1913

This drink is nourishing and refreshing when the patient cannot retain food.

Presented as published in 1913. 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

31Calories

3 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories31 kcal

Protein3.5 g

Carbohydrates3.8 g

Fiber0 g

Sugars2.5 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3.6 mg

Potassium57 mg

Calcium6.4 mg

Iron0 mg

Magnesium4.4 mg

Phosphorus5.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C9.4 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate8.9 mcg

Choline0 mg

Caffeine0 mg

Water171 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 75. The excerpt below is the record exactly as published.

the white of an egg — unbeaten — two tablespoons of orange juice and half glass of water

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