Milk Shake

Ingredients

• one egg
• 2 teaspoonsful of sugar
• 1/2 teaspoonful of salt
• 1/4 teaspoonful of vanilla
• 2 cupsful milk

Method

1. 1

   Divide the egg, beat the white till stiff, and the yellow till creamy.

2. 2

   Add sugar, salt, and vanilla to the yellow.

3. 3

   Slowly add milk to the yellow while beating.

4. 4

   Add 3/4 of the beaten whites and mix.

5. 5

   Pour into glasses and top with remaining beaten whites.

6. 6

   Garnish with nutmeg and serve at once.

Nutrition per serving

As published

This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 22. The excerpt below is the record exactly as published.

MILK SHAKE Divide the yellow and white of one egg. Beat the white till stiff. Beat the yellow till creamy and stiff, then add 2 teaspoonsful of sugar, ^ teaspoonfnl salt, 1/4 teaspoonfnl vanilla and beat again. Measure out 2 cupsful milk. (Skimmed milk will do very nicely for this recipe.) Beat very slowly so there is no splash, and add the milk to the yellow, bit by bit. Beat till it is all well mixed. Add % of the beaten whites and beat again. Arrange 2 glasses on small plates, and lay a wafer or cookie on each plate; also a spoon so that everything is ready to serve. Beat the mixture again until the white is well mixed, and pour into 2 glasses. Top each glassful with I/2 of the remaining beaten white. Garnish with a tiny bit of grated nutmeg and serve at once. 225 MILK SHAKE Milk shake is very nourishing to drink when you are tired. Make it some day after school or make it as a surprise for mother sometime when you come home and find her tired. It is very refreshing. 227 ICED TEA Fill a teapot with boiling water and let stand. Put a pint of fresh Avater on to boil. When the bubbles in the water show that it is almost to a boil, pour the water from the tea- pot, and put 1 heaping teaspoonful of tea into the pot. The instant the pint of water begins to boil pour the water into the teapot on top of the tea. Let stand fifteen minutes. When ready to use, put a few small pieces of ice into a pitcher, fill almost full of water and add the tea. Addnig the tea last makes it mix better with the water. Garnish with a few very thin slices of lemon or 4 whole cloves. This recipe will make 2 quarts of tea — 12 glasses. If desired it may be served in individual glasses; in that case put a small piece of ice into each glass and garnish with 14 of a thin slice of lemon. When chilled water is used, no ice is necessary. 229 BREAKFAST FOOD RAISIN MUSH Put 1 quart of water and 1 teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.