Egg Lemonade
From The new Kentucky home cook book, 1884
Serves 1
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 163. The excerpt below is the record exactly as published.
EGG LEMONADE. Take the juice of half a lemon, one heaping table-spoon- ful of granulated sugar, and one very fresh egg; put all into a goblet, and fill it up with pieces of broken ice and water
Cook this with the app: pantry check, scaling, and the assistant.