Junket with Raw Egg
From Superior cook book, 1905
Serves 1
A simple dessert.
Presented as published in 1905. 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 Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 131. The excerpt below is the record exactly as published.
Junket with Raw Egg. Separate 1 egg, beat the white perfectly dry and the yolk till thick; add it to the white gradually beating all the time. Heat i/o pt. of milk lukewarm, dissolve in it 1 tablespoonful sugar, add flavoring. Pour this over beaten egg, stir in I/4 of a junket tablet
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