albumen

Etymology

From Latin albūmen (“white of an egg”), from albus (“white”), from Proto-Indo-European *h₂élbʰos (“white”).

noun

1. The white part of an egg; being mostly the protein albumin and water.
   The various elements found in food are the following: Starch, sugar, fats, albumen, mineral substances, indigestible substances. 1892, Ella Eaton Kellogg, “Foods”, in 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, Revised edition, Michigan: Health Publishing Company, page 25