Raw Egg
From The St. Mungo cookery book, 1904
By kind permission of Liebig’s Extract of Meat Coy.
Presented as published in 1904. 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 St. Mungo cookery book (1904) by Jean Lambie, page 77. The excerpt below is the record exactly as published.
RAW EGG. By kind permission of Liebig’s Extract of Meat Coy. Time — 5 minutes. I egg. I lablespoonful of milk. A pinch of salt. J teaspoonful of Liebig Company’s extract of meat
Cook this with the app: pantry check, scaling, and the assistant.