Egg Wine
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Be careful not to let it boil after adding the egg.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 54. The excerpt below is the record exactly as published.
egg wine," as it is called in the annals of old English cookery, beat an egg, mix with it a tablespoonful of cold water. Set on the fire a glass of muskadel, half a glass of water, a little sugar, and a grating of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.