Egg Lemonade
From Household science and arts, 1913
Presented as published in 1913. 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 Household science and arts (1913) by Josephine Morris, page 27. The excerpt below is the record exactly as published.
EGG LEMONADE 1 egg Beat the egg, add the sugar and lemon 2 tbs. sugar juice and beat it again; add the water IJ tbs. lemon juioe slowly and beat it until it is well mixed. } 0. water
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