Egg with Tea, Coffee, Cocoa, or Milk
From Tried favourites cookery book, 1909
Serves 1
This is very nourishing and good in cases of exhaustion from overwork or mental strain.
Presented as published in 1909. 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 Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 171. The excerpt below is the record exactly as published.
1 Egg, 1 tablespoonful Milk, 1 teaspoonful Sugar (or to taste). Orange or Lemon Juice to taste. Separate the egg, put the jmlk into a small basin and the white on a plate, beat the, latter to a. stiff froth with a knife. Add the sugar, milk, and juice to the yolk, and beat well, then stir the white in very lightly, and serve it in a clean bi’ight tumbler. TRIED FAVOURITES COOKERY BOOK. 185 This is a very palatable form of taking raw eggs, and the flavour- ing can be varied by any simple fiaiit syrup, or the juice pressed from any fresh fruit. Egfg: with Tea, Coffee, Cocoa, or Milk
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Cook this with the app: pantry check, scaling, and the assistant.