Egg Lemonade
From How we cook in Tennessee .., 1906
Serves 1
This is most nourishing.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 144. The excerpt below is the record exactly as published.
Egg Lemonade. — To one whole egg add one tablespoonful of cold water. Beat thoroughly. Add the juice of half a lemon and one or two teaspoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.