vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Wine
From Cassell's dictionary of cookery, 1892
Serves 1
Can be made without warming the egg for a lighter taste.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 488. The excerpt below is the record exactly as published.
Egg Wine. — Boil together in a delicate saucepan one or two glasses of white wine, -with half the quantity of water ; sM'ceten to taste, and add a little nutmeg. Beat well in a basin one or two eggs, with a spoonful of cold water
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