Whipped Eggs
From Food and health, 1916
This is sometimes served to an invalid who can take milk, and is an agreeable luncheon for anyone.
Presented as published in 1916. 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
171Calories
10 gProtein
12 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories171 kcal
Protein10 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat8.7 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium117 mg
Potassium282 mg
Calcium179 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus225 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C4.7 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline169 mg
Caffeine0 mg
Water160 g
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 58. The excerpt below is the record exactly as published.
Whipped eggs. What and how much, I egg I teaspoonful of sugar a shake of salt some flavoring f cup of milk How to make. Beat the yolk and white separately. Add to the yolk a teaspoonful of sugar, a shake of salt, some flavoring, and f of a cup of milk. Beat the white gently 174 FOOD AND HEALTH into this mixture and serve In a glass. The flavoring may be a quarter of a teaspoonful of vanilla, or a tablespoonful of orange juice
Cook this with the app: pantry check, scaling, and the assistant.