Egg Mulled in Tea or Coffee
From The universal cookery book, 1887
Recommended for invalids as light and nourishing.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 89. The excerpt below is the record exactly as published.
EGG MULLED IN TEA OR COFFEE. 227 the whites of two eggs, the latter to make it trans- parent. Boil all together a few moments, and set away in bowls or glasses ; it is excellent in a sick- room.” Egg mulled in Tea or Coffee. “ Beat the yolk of an egg very well, in a tea or coffee cup ; stir into it a little milk or cream ; then pour on it, stirring it all the time, hot coffee or tea sufficient to fill the cup
Cook this with the app: pantry check, scaling, and the assistant.