Egg Snow for Invalids

Ingredients

• 1 egg (fresh)
• 1 tablespoonful milk
• 1 teaspoonful sugar, or to taste
• Orange or lemon juice to taste

Method

1. 1

   Separate the egg, putting the yolk in a bowl and the white on a plate.

2. 2

   Beat the white to a stiff froth.

3. 3

   Add sugar, milk, and juice to the yolk and beat well.

4. 4

   Stir in the white lightly and serve in a clean tumbler or small glass dish.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 1. The excerpt below is the record exactly as published.

Egg Snow for Invalids. Eggs Cooked in Two Ways. ,, 2 — Boiled and Steamed Potatoes (3.) Baked Bread Pudding. „ 3 — Sbepberd’s Pie. Baking Powder. Boiled Suet Pudding (4). „ 4 — Roast Meat, and Rules for Dry Roasting (5 and 6). Yorkshire Pudding. To Clarify Dripping. „ 5 — Boiled Fisb and Sauce (7 and 8). Fisb Cakes. ,, 6 — Pea Soup (9). Seed or Currant Cake. ,, 7 — Minced Meat witb Masked Potatoes (10). Coffee (19). „ 8 — Boiled Meat (12). Caper or Onion Sauce (8). Rice Pudding. „ 9 — Leg of Beef Stew (27). Rock Cakes (13). ,, 10 — (a) Meat Pie and Patties (Short Pastry) (14). Hunter Pudding. I (b) Fruit Pie for Practice. ,, 11 — Fish Fried in Batter (15). Scones. „ 12 — Potato Soup (23). Bread with Yeast (16). ,, 13 — ( a ) Meat Pudding. Brown Bread or Baking Pow- der Bread (17). ( b ) Fruit Pudding for Practice. ,, 14 — Baked Haddock. Beef Tea (18). Porridge (11.) ,, 15 — ( a ) Toad in The Hole (20). Pancakes. Gruel. (b) Fruit Baked in Batter for Practice. ,, 16 — Haricot Beans (either way) (21). Baked Pota- toes (22). Roly-Poly Pudding. „ 17 — Irish Stew. Boiled Greens (24). Poached Eggs. ,, 18 — Lentil Soup. Sausage Rolls (Flaky Pastry) (25). Fried Sausage. „ 19 — («) Liver and Bacon, or Tripe and Onions. Tapioca or Sago Pudding (26). ' ( b ) Bacon and Eggs for Practice. ,, 20 — Broiled Chops or Steak (28). Baked Dumplings or Turnovers. Cocoa. Reserve Dishes. Stewed Beef and Bice Cornish Pasties Boiled Cauliflower Barley Water Lemonade Plum Pudding Mince Pies Orange Marmalade Pickled Cabbage Salads Jam Season Dishes. This Syllabus is based on the following Rules:— !• That the lessons graduate from the simplest dishes, just as the teaching of any other subject should proceed from the elementary to the more advanced. 2. That all new classes commence with the first lesson and proceed in l-pgular order, instead of beginning with the same lesson, as those who have passed through part of a course. 3. That all the “Cookery Axioms” already formulated be included in this syllabus. 4. That in the case of Season Dishes none be omitted that have these special axioms, unless they have been given in a previous lesson. 5. Dishes bracketed thus (“) indicate that the second (b) may be used for practice, because the general method is the same for both, and that the first dish (a) — which, however, must be demonstrated — is usually difficult to dispose of, especially in the afternoon. 6. That two dishes requiring the same method should not occur in one lesson : e.g., Shepherd’s Pie and Milk Pudding. As these would both necessitate the use of ovens and pie-dishes, confusion might be caused, especially with young teachers. 7. The dishes demonstrated must be practised, but if some of the lessons, though enough for demonstration, should not prove sufficient for practice, dishes may be added from former lessons. With this object in view cold meat dishes are arranged prior to roasting and boiling meat ; and this also obviates the difficulty of disposing of the meat. N.B. — Lesson No. 1 is arranged with the idea of intro- ducing albumen in its simplest form, when an egg will be cooked under boiling point, and another will be cooked by 9 the usual plan of boiling 3 k minutes, to illustrate the effect of a higher degree of heat upon the albumen. This illustra- tion will be the guiding principle in cooking meat and vege- tables. The Egg Snow is to be tasted by the girls, and is * intended to make the first lesson as popular and attractive as possible. Reserve Dishes are to be taken at the 21st and 22nd lessons, because the Syllabus only comprises twenty, and the course consists of twenty-two. 10 RECEIPTS. VEGETABLE SOUP. Ingredients : — 1 large carrot. 4 large potatoes (parboiled). 1 small turnip. 1 large onion (parboiled or scalded).* 1 oz. dripping. A few celery leaves, or strip of celery. 1 teaspoonful brown sugar (if liked). 1 teaspoonful of salt. Method : — Wash all the vegetables except the onion, and peel it and the potatoes before parboiling; peel the turnip also, and scrape the carrot and celery, then cut them all into very small pieces. Melt the dripping in a saucepan, add the vegetables and simmer them about 10 minutes, stirring occa- sionally to prevent burning ; then add the water and salt, and simmer 1 hour or until quite soft. Skim off the fat, season to taste, and serve. — To parboil potatoes : Simmer them whole about 5 minutes. U.B. — (1) It is an improvement to strain this through a wire sieve or colander into a basin, and rub the vegetables through with a wooden spoon. Then pour the whole back into the saucepan ; just let it boil, stirring a few times, and serve with toasted bread. * (2) See “Axioms” (23) The observance of this rule makes soups, stews, and any dishes containing onions more digestible. Scalding them does not draw out quite so much of the oil, but if to be fried, they are easier to brown than when parboiled. (3) A parsnip or any vegetable in season can be added. h teaspoonful of pepper 3 pints boiling water. 11 (4) It is better to add more pepper last thing, because it loses its aroma with long cooking. EGG SNOW FOR INVALIDS. Ingredients : — 1 egg (fresh). 1 tablespoonful milk. 1 teaspoonful sugar, or to taste. Orange or lemon juice to taste

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