Albumenized Water

Ingredients

• 1 cup cold water
• 1 teaspoon lemon juice
• White of 1 egg
• 1 teaspoon sugar

Method

1. 1

   Put the water, egg, lemon juice and sugar in a covered jar and shake until all the ingredients are thoroughly blended.

2. 2

   Stand on the ice and shake again just before serving.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 149. The excerpt below is the record exactly as published.

ALBUMENIZED WATER 1 cup cold water 1 teaspoon lemon juice WUte of 1 egg 1 teaspoon sugar Put the water, egg, lemon juice and sugar In a covered jar and shake until all the ingredients are thoroughly blended. Stand on the ice and shake agaia just before serving. RICE WATER 1 tablespoon rice 1 quart water or milk Sugar Wash the rice and put it over the fire with the quart of water. When it comes to a boil set it where it will simmer imtil the rice becomes a pulp. Let it settle; pour off and sweeten to taste. Serve either hot or cold. PANADA 2 stale rolls Boiling water 1 tablespoon sugar Grated nutmeg Toast the rolls very brown, but do not scorch them; break into a bowl; sprinkle with sugar and a Uttle grated nutmeg and pour over them suflBcient boiling water to moisten thoroughly. If desired, a little flavoring may be added. FRENCH PANADA 1 stale tea biscuit Vz teaspoon butter Boiling water Yolk of 1 egg Salt 2 tablespoons milk Break the biscuit into a saucepan; pour over it boUiug water sufficient to cover; boil five minutes; add butter and a little salt and mix well. Then stir iu the egg yolk, well beaten ia the milk; bring all to a boil and serve. MILK TOAST No. 1 1 cup scalded milk Vi teaspoon salt 3 slices buttered toast Spread fresh toast with butter and sprinkle with salt. Pour the scalded milk over the toast and serve at once. 404 INVALID COOKERY MILK TOAST No. 2 1 cup scalded milk 1 tablespoon flour 1 tablespoon butter V4 teaspoon salt 3 sUces toast Cook the flour in the butter, but do not brown it; add the milk gradually; season and pour over the toast. CREAM TOAST 1 slice bread 1 cup cream Salt Cut the bread half an inch thick and toast it brown on both sides. Lay it on a hot plate; sprinkle with salt; pour over it the cream, heated but not boiled, and serve at once. SOAKED CRACKERS Place several soda crackers in a soup plate; pour over them boil- ing water and let stand for about a minute. Drain off the water and serve with butter and salt, butter and nutmeg, cream and salt, or cream and sugar. Hot milk may be substituted for the boiling water if desired. EGG MILK-SHAKE I egg 1 teaspoon vanilla 1 teaspoon sugar Milk to fill glass Grated nutmeg Beat the egg separately and then together; add sugar and flavoring, using a larger quantity if desired. Turn into a glass; fill the glass with milk; shake well and grate a little nutmeg over' the top. This is delicious when frozen. Make a custard of the egg, milk and sugar, using an extra quantity of sugar. When almost frozen add the flavoring and an equal quantity of sweetened whipped cream. SUNSHINE ORANGE Soak an orange in hot water for half an hoiu*, until it is heated to the core. Remove the skin, which will peel easily, and the pulp will be sweet, as if the orange had just been picked in the sun. 405 INVALID COOKERY LEMON FOAM 1 cup water % cup sugar 1 level tablespoon cornstarch White of 1 egg

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