Egg Gruel
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. 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. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 303. The excerpt below is the record exactly as published.
Egg Gruel. — Boil half a pint of new milk, beat a fresh egg to a light froth, and stir it into the milk, off the fire. Add a little salt
Cook this with the app: pantry check, scaling, and the assistant.