Egg Wine
From The exhibition cookery book, 1900
If liked it can be served when the boiling water is poured on, and need not be cooked in the saucepan.
Presented as published in 1900. 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 exhibition cookery book (1900) by Expert chef, page 38. The excerpt below is the record exactly as published.
EGG WINE. 1 egg 1 glass sherry 2 lumps of sugar 2 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.