Egg Lemonade
From The blue ribbon cook book, 1904
Presented as published in 1904. 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 The blue ribbon cook book (1904) by Jennie C. Benedict, page 37. The excerpt below is the record exactly as published.
Beat one egg with one tablespoonful of sugar until very light; stir in three tablespoonfuls cold water and the juice of a small lemon
Cook this with the app: pantry check, scaling, and the assistant.