Egg Gruel
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 242. The excerpt below is the record exactly as published.
Egg Gruel. 1 egg (yolk beaten well). I 1 cup hot milk. 1 teaspoonful sugar. | White of egg, beaten till foamy
Cook this with the app: pantry check, scaling, and the assistant.