Egg Lemonade
From Temperance cook book, 1887
Serves 1
Very grateful in inflammation of lungs, stomach, and bowels.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 142. The excerpt below is the record exactly as published.
EGG LEMONADE. White of one egg, one tablespoonful pulverized sugar, juice of one lemon, one goblet of water
Cook this with the app: pantry check, scaling, and the assistant.