Egg Tea
From Miss Parloa's kitchen companion, 1887
Serves 1
A little nutmeg may be added if liked.
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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 459. The excerpt below is the record exactly as published.
Egg Tea. Beat the white of an egg to a stiff froth. Beat into this a scant table-spoonful of sugar and the yolk of the egg. Gradually add half a cupful of hot water or hot milk
Cook this with the app: pantry check, scaling, and the assistant.