Egg Drink
From The school cookery book, 1881
Very nourishing. If wine is ordered, add it cold instead of the milk.
Presented as published in 1881. 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 school cookery book (1881), page 70. The excerpt below is the record exactly as published.
Egg Drink. — Required: 1 yolk of a fresh egg ; 1 teaspoonful pounded sugar ; 2 tablespoonfuls warm milk ; y2 pint soda water.
Cook this with the app: pantry check, scaling, and the assistant.