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Rainequins
From The white ribbon cook book, 1894
Serves 2
Presented as published in 1894. 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
419Calories
14 gProtein
7 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein14 g
Carbohydrates7.1 g
Fiber0 g
Sugars0.3 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol275 mg
Sodium260 mg
Potassium108 mg
Calcium237 mg
Iron1.4 mg
Magnesium16 mg
Phosphorus244 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A363 mcg
Vitamin E1.4 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate43 mcg
Choline152 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 125. The excerpt below is the record exactly as published.
Rainequins — Beat 2 eggs, whites and yolks separately; to the yolks of the eggs add 2 table- spoonfuls flour, 2 oz. melted butter and 2 oz. cheese, grated
Cook this with the app: pantry check, scaling, and the assistant.