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Yolk of Egg and Wine

Name: Yolk of Egg and Wine
Yield: 1 servings
Ingredients: Yolk of an egg; 2 tbsps. of Tokay wine; 3 tbsps. of sugar; 1 tbsp. of cognac

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

273Calories

6 gProtein

39 gCarbs

5 gFat

Full nutrition (35 nutrients)

Calories273 kcal

Protein6.3 g

Carbohydrates39 g

Fiber0 g

Sugars38 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium73 mg

Potassium99 mg

Calcium31 mg

Iron1 mg

Magnesium9.3 mg

Phosphorus105 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 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)0.1 mg

Folate24 mcg

Choline148 mg

Caffeine0 mg

Alcohol4.6 g

Water73 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 184. The excerpt below is the record exactly as published.

YOLK OF EGG AND WINE. Ingredients. Yolk of an egg 2 tbsps. of Tokay wine 3 tbsps. of sugar 1 tbsp. of cognac

Cook this with the app: pantry check, scaling, and the assistant.