Egg Lemonade

Name: Egg Lemonade
Yield: 1 servings
Ingredients: one lemon to a tumbler; Add sugar enough to make it of the sweetness your taste wishes; break into the tumbler an absolutely fresh egg; Fill the glass nearly full of Vichy, or ApoUinaris, or pure cold water

From Kirmess cook book, 1907

Serves 1

Best served cold.

Presented as published in 1907. 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 Kirmess cook book (1907), page 190. The excerpt below is the record exactly as published.

EGG LEMONADE. Mrs. T. K. Brown, New York. Make a good New York lemonade by using one lemon to a tumbler. Add sugar enough to make it of the sweetness your taste wishes — it gains by being on the side of sour, that is, in wanting a little in sweetness — and then break into the tumbler an absolutely fresh egg. Fill the glass nearly full of Vichy, or ApoUinaris, or pure cold water

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