vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Uncooked Egg
From The household (of the Detroit free press), 1886
Serves 1
Omit brandy and use spice instead if desired.
Presented as published in 1886. 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
92Calories
6 gProtein
5 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein6.3 g
Carbohydrates4.7 g
Fiber0 g
Sugars4.4 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium74 mg
Calcium28 mg
Iron0.9 mg
Magnesium6.5 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 248. The excerpt below is the record exactly as published.
Uncooked Egg — Break an egg into a goblet and beat thoroughly ; add a teaspoonful of sugar, and after beating a moment add a teaspoon- f ul or two of brandy or port wine ; beat well and add as much rich milk (or part cream), as there is of the mixture
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