Tea au Lait
From The new practical housekeeping, 1890
Serves 1
A very palatable mixture and valuable for persons who suffer much from weakness.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 156. The excerpt below is the record exactly as published.
Tea au Lait — Beat a teaspoon or so of sucar with the whipped white of an egg ; stir in a glass of new milk and then a cup very not tea
Cook this with the app: pantry check, scaling, and the assistant.