Orange Albumen
From The Edwardsville cook book, 1906
Presented as published in 1906. 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 Edwardsville cook book (1906), page 60. The excerpt below is the record exactly as published.
ORANGE ALBUMEN. Sister Caroline of the Deaconess Hospital. Take juice of i orange, i teaspoon sugar and the white of I egg. Put together in a shaker with a little ice and shake well. LEMON ALBUMEN. Sister Caroline. Juice of Y2 lemon. 2 tablespoons sugar. 1/4 glass water. White of 1 egg. Make as above. LEMONADE, EFFERVESCING. To the expressed juice of a large lemon add a lump or two of sugar previously lightly rubbed on the rind. Pour on it half a pint of cold or iced water. To cause it to effervesce put it into a large tumbler and add half a teaspoon of bicar- bonoate of soda. Stir and drink while effervescing. COOKERY FOR THE SICK. 191 HOME-MADE KOUMISS. Boil fresh milk and when nearly cold put into quart bottles, leaving room to shake. Add half an ounce of crushed lump sugar and a piece of Vienna yeast the size of a hazelnut; cork with new corks, tie down, keep cool, lay the bottles horizontal but shake twice daily. Ready to drink on the sixth day, or earlier, in hot, later in cold weather. LEMON EGG-NOG. Mary D. Brown. Separate white from yolk of a fresh egg. Add to yolk i teaspoon of cold water, juice of i lemon and i tablespoon of white sugar; beat thoroughly. Whip white to a stiff froth, add- ing a few grains of salt ; when firm, mix with yolk, beating to- gether until thoroughly incorporated. Heap in a glass and serve with a spoon. EGG-NOG No. 2. Mrs. H. S. Oyler. 1 egg. 2 tablespoons cracked ice. 1 cup rich milk. Any flavoring desired. V2 teaspoon sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.