Orange Eggnog
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
176Calories
7 gProtein
13 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein7.3 g
Carbohydrates13 g
Fiber0 g
Sugars11 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol201 mg
Sodium74 mg
Potassium232 mg
Calcium45 mg
Iron0.9 mg
Magnesium15 mg
Phosphorus123 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C25 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline147 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 133. The excerpt below is the record exactly as published.
ORANGE EGGNOG l/3 cup orange juice I tablespoon rich cream i teaspoon sugar I egg separated
Cook this with the app: pantry check, scaling, and the assistant.