Egg Hot
From Recipes for the million, 1891
Serves 3
Presented as published in 1891. 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 Recipes for the million (1891), page 63. The excerpt below is the record exactly as published.
EGG HOT. — Pour a quart of old ale into a saucepan, place it over a slow fire, and add a little spice ; then beat up six eggs in a large jug, and as the ale begins to warm take the froth off and add it to the eggs, continuing the beating up with each spoonful until the ale is near the point of boiling ; then pour a quartern of rum into the ale, and when it boils empty it very quickly into the jug, and pour it a few times to and fro, from vessel to vessel. Add sugar and spice to suit the palate
Cook this with the app: pantry check, scaling, and the assistant.