Egg Cream
From Dora's cook book, 1888
Serves 1
Especially good for throat, mouth, or stomach issues.
Presented as published in 1888. 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 Dora's cook book (1888) by Dora E. Fairfield, page 83. The excerpt below is the record exactly as published.
EGG CREAM. Beat a raw egg toa stiff froth; add a tablespoonful of white sugar, half a glass of cream, half a glass black cherry wine
Cook this with the app: pantry check, scaling, and the assistant.