vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Wine
From The century cook book, 1894
Serves 1
When the egg is not warmed, the mixture will be easier to digest.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 101. 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.