Uncooked Egg
From The Pattern cook-book, 1890
Serves 1
If wine is not desired, nutmeg may be used for flavoring.
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 Pattern cook-book (1890) by Butterick Publishing Company, page 254. The excerpt below is the record exactly as published.
UNCOOKED EGG. Beat the yolk of the egg and a tea-spoonful of sugar together, and add to this two tea-spoonfuls of sherry, brandy or port, stirring well. Beat the white of the egg
Cook this with the app: pantry check, scaling, and the assistant.