Coffee with Egg
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 138. The excerpt below is the record exactly as published.
Coffee with Egg Beat the yolk of an egg until light and add to it % cupful of hof milk and % cupful of hot coffee. Slippery-Elm Tea Steep about 2 ounces of slippery-elm bark in 1 cupful of boil- ing water 30 minutes. Strain and add 3 teaspoonfuls of sugar and 1 teaspoonful of lemon juice. Serve hot or cold. If slippery- elm powder is used, dissolve 2 teaspoonfuls of it in the hot water. Wholesome Broth Beat 1 egg with % teaspoonful of sugar until the mixture is very light. Add 2 cupfuls of hot milk or boiling water and % teaspoonful of salt. Serve immediately. Grandmother's Eggnog Beat 1 egg yolk and 1 tablespoonf ul of sugar together until the mixture is light. Add 1 cupful of milk, 1 teaspoonful of vanilla and the stiffly beaten white of 1 egg. Pour over 2 tablespoonfuls of crushed ice and serve. If hot eggnog is desired, omit the egg white and heat the milk. Coffee Delicious Place 1 tablespoonful of finely ground coffee in % cupful of cold water and bring to the boiling point. Let stand 5 minutes, strain and add % cupful of hot milk
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