Egg Lemonade

Ingredients

• a small lemon
• sugar to taste
• an egg
• three-fourths full of cold fresh water

Method

1. 1

   Squeeze a small lemon in a tumbler.

2. 2

   Add sugar to taste, being careful to keep the drink a little sour.

3. 3

   Break an egg into the tumbler.

4. 4

   Fill the glass three-fourths full of cold fresh water, cap the tumbler with a shaker, hold very firm together, and shake vigorously.

5. 5

   When the egg is broken completely and mingled with the liquid, the lemonade is ready to drink.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 207. The excerpt below is the record exactly as published.

an egg beater, and serve in tall glasses half filled with powdered ice. LEMONADE To every glass allow one small lemon, or a large lemon to two glasses. Squeeze the juice, add a glass of water for Lemon Squeezer each glass, and sugar to taste. Put the pitcher on ice and serve thoroughly cold, but not with ice in the glass. 380 THE HOME COOK BOOK APOLLINARIS LEMONADE Use ice-cold apollinaris water instead of common water follow the directions just given, and serve as soon as made. SHERRY LEMONADE Take a large-sized tumbler, fill three-quarters full o pounded ice,- add the juice of one large lemon, two teaspoon and a half of sugar, one tablespoon of sherry, and fill up wit! water. Stir all well together. EGG LEMONADE Squeeze a small lemon

Cook this with the app: pantry check, scaling, and the assistant.