Orange 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
122Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein4.2 g
Carbohydrates26 g
Fiber0 g
Sugars22 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium226 mg
Calcium13 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus23 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate36 mcg
Choline0 mg
Caffeine0 mg
Water194 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.
ORANGE ALBUMEN Yz cup orange juice J4. cup crushed ice H tablespoon sugar White of i egg A few grains of salt
Cook this with the app: pantry check, scaling, and the assistant.