vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Egg Wine
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with toast. Can be made without warming the egg for a lighter version.
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 1806. The excerpt below is the record exactly as published.
Egg Wine. — Beat an Ggg, mix with it a spoonful of cold water. Set on the fire a glassful of white wine, half a glassful of water, sugar, and nutmeg ; when it boils, pour off a little of it to the egg by degrees, till the whole be in, stirring it well ; then return the whole into the saucepan, put it on a gentle fire, stir it one way for not more than a minute ; for if it boils, or the egg be stale, it wiU curdle. Serve with toast. Egg wine may be made as above without warming the egg, and it is then lighter on the stomach, though not so pleasant to the taste. Eggs. — An egg
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