vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Egg Flip
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
286Calories
8 gProtein
58 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein8.5 g
Carbohydrates58 g
Fiber5 g
Sugars48 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1280 mg
Potassium437 mg
Calcium124 mg
Iron1.8 mg
Magnesium30 mg
Phosphorus148 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C133 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate74 mcg
Choline150 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 99. The excerpt below is the record exactly as published.
ORANGE EGG FLIP 1 Egg 1 Orange 2 Tablespoons Corn Syrup Vz Lemon •/a Teaspoon Salt
Cook this with the app: pantry check, scaling, and the assistant.