vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orangegg
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
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
205Calories
7 gProtein
31 gCarbs
6 gFat
Full nutrition (22 nutrients)
Calories205 kcal
Protein7.4 g
Carbohydrates31 g
Sugars27 g
Total Fat5.6 g
Sodium0.3 mg
Potassium330 mg
Calcium17 mg
Iron0.1 mg
Magnesium19 mg
Phosphorus34 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C55 mg
Vitamin E1 mg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate52 mcg
Water194 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 87. The excerpt below is the record exactly as published.
Orangegg. Beat the yolk of an egg light with 1 tablespoon sugar (more or less as liked). Add the juice of 1 orange and the well-beaten white of the egg
Cook this with the app: pantry check, scaling, and the assistant.