Egg Wine
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
The mixture is easier to digest when the egg is not warmed.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 102. The excerpt below is the record exactly as published.
EGG WINE. One egg, one tablespoonful and one-half glass of cold water, one glass of sherry, sugar and grated nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.