Egg Beaten Up with Wine or Milk
From A year's cookery, 1880
Serves 1
An excellent restorative in debility.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 351. The excerpt below is the record exactly as published.
Egg Beaten Up with Wine or Milk,— Break an egg and take out D D 450 A YEAR'S COOKERY. the speck. Beat the white till stiff, add the yolk, and beat again. Sweeten with a dessertspoonful of white sugar, and either a teaspoon¬ ful of brandy, a tablespoonful of sherry, or three tablespoonfuls of mil
Cook this with the app: pantry check, scaling, and the assistant.