Science in the Kitchen / A Scientific Treatise On Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes

by E. E. Kellogg

Composition of the white of an ordinary hen's egg.

Nitrogenous matter	20.4
Fatty matter	10.0
Mineral matter	1.6
Water	68.0