Egg Drink
From The handy dictionary of cookery, 1890
This is an effervescing drink, nourishing and cooling.
Presented as published in 1890. 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 handy dictionary of cookery (1890) by Mary A. Everard, page 41. The excerpt below is the record exactly as published.
one egg with a tablespoonful of sugar and a quarter of a pint of warm milk ; pour on to it a bottle of soda water
Cook this with the app: pantry check, scaling, and the assistant.