Sultana Egg
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
352Calories
15 gProtein
50 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein15 g
Carbohydrates50 g
Fiber5.2 g
Sugars39 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol372 mg
Sodium317 mg
Potassium625 mg
Calcium522 mg
Iron2.7 mg
Magnesium41 mg
Phosphorus260 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.4 mcg
Vitamin C14 mg
Vitamin A167 mcg
Vitamin E17 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate49 mcg
Choline314 mg
Caffeine0 mg
Water623 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 86. The excerpt below is the record exactly as published.
SULTANA EGG. Froth the whites of two eggs. Beat them into two finely- scraped apples. Beat until smooth and white. Add one cupful of cocoanut milk and one tablespoonful of finely- ground cocoanut. Flavor with vanilla and cinnamon water
Cook this with the app: pantry check, scaling, and the assistant.