vegetariangluten-freedairy-freenut-free
Egg Dipping Mixture
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
- the egg
- two tablespoons cold water
- season with salt
- and pepper
Method
Break the egg into a soup plate, beat until yolk and white are well blended, season with salt and pepper, dilute with cold water and use for dipping.
Nutrition per serving
72Calories
6 gProtein
0 gCarbs
5 gFat
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 3. The excerpt below is the record exactly as published.
the egg^ break into soup plate, beat until yolk and white are well blended, season with salt and pepper, dilute with two tablespoons cold water
Cook this with the app: pantry check, scaling, and the assistant.