Uncooked Egg

Ingredients

• an egg
• a teaspoon sugar
• a teaspoon or two of brandy or port wine
• as much rich milk, or part cream and milk

Method

1. 1

   Break an egg into a goblet and beat thoroughly.

2. 2

   Add a teaspoon of sugar, then add one or two teaspoons of brandy or port wine.

3. 3

   Beat well and add as much rich milk or part cream and milk as there is of the mixture.

4. 4

   Alternatively, omit brandy and flavor with spice.

Nutrition per serving

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 591. The excerpt below is the record exactly as published.

an egg cop for use on subsequent occasions, as it may be employed daily for a month or two. Break up the curd repeatedly, and carefully separate the whole of the Whey, which should then ber rapidly heated to boiling in a small tin pan placed over a spirit or gas lamp. During the heating a further quantity of casein, technically called 'fleetings', separates, and must be removed by straining through muslin. Now dissove 110 grains of powdered sugar of milk in the hot whey, and mix it with the two-thirds of a pint of new milk to which the cream from the other third of a pint was added as already de- scribed. The artificial^milk should be used within twelve hours of its prep- aration, and it is almost needless to ad^ that all the vessels employed m its manufacture and administration should be kept scrupulously clean. Where pure milk is used without the preparation above, give for first Ave days, two tablespoons cream to a eill of filtered soft water. After that, the following table of proportions and daily quantity have been given by a physician and may be oi help to many : Table. _ Milk. Water. For a chad from 6 ' to 10 days old IJi gills. 3Ji gills. " " 10 to 20 daysold 1% ", 4Ji *' /< " 20 to 30 daysold 2)2 " 6 " ,« " .1 to l>tf months old 3 " 6^ " /*» ," ;i)ito2 months old Zj^ " 7 " ." 2 to 2K months old 4 " 7^ '* ", 2>^ to 3 months old 4}4 " 7)| " €€ I $€ ' «* «• 8' " to 3>i^ months old 5 ' " ''^ " t€ I " 3K to 4 months old 5)^ '• « "i 4 to 4>i months old 6 " 7>2 " " «•' 4)i to 5 months old 6>i " 7>| " " " 6 to 6 months old 7 " 7 " "/ " 6 to 7 months old 7 " 6K " " " 7 to 8 months old 8 " 6 " " " 8 to 9 months old 8)i " « " o w) w monins oia o>a o ' i « " 0 to 10 months old 8>J " 6 " **; " 10 toll months old 8^ " 6 "' " " 11 to 12 months old 9 " 5)tf " «* " 12 to 16 months old 9 " 5Ji " " " 15 to 18 months old 9J^ " 6 " «< " 18 months onwards 10 " 5 " WSCSLL&NEOUS. ,673 Banfinff Shtbitt-—ThBiiide piocwsofthis hanging cnpboud *re fastened to the joists of the cellar. Therestof the plan is fullj explained by the cut. It ii very convenient for many lues and is oat of the way of cats, nt« and mice, and it put np where passers are not likely to strike tlieir heads against it, is a deairable addi- tion to the cellar equipment. It may be made any size. ProUctionfOT the Lap.— The lap pad descibed below is Tery little trouble, and will serve to protect one's dress from the soiling which is Inevitable when holding Baby in the lap very long, sspecially while travel- ing. Take two pieces of mnslin or .^ Marseilles, each one-half yard sqnare; ^ put together with a layer of cotton i) wadding between. Turn in the edges !■ all around and baste between the 9 pieces an ed};ingofembroideiy;Btitch 3 twice around on the machine. Quilt J the pad in diamonds, or any fancy ' pattern, J Cattle Salve for Bumt.— Boil ten 8 cents worth ot tobacco and pint of ^ cider together for fifteen minutes in a 5 new tin vessel; strain and add to|| liquid fonrth pound eachbutter, lard, a beeswax and resin and wine glass whiskey. Boil slowiy till hquoris all evaporated. Put away in a tin box and use as a salv«foral] bums. It is a perfect core for the most severe casee and gives quick relief. Has been tried often in very severe cases. Apply like an^ salve. Whiting mixed with water and appliea to a burn is also very efficacous- Dilute') al- cohol (two-thirds water) is also a good remedy. .. Wathing Children'i Stockingt, wooden stocking forms are a (treat help on which to dry them. Obtain them at the fur- nishing store, or have them made without much expense. /rontuff Board. — A very handy board for ironing dresses, shirts and in fact garments of all descriptions, can he made by any one who can handle a saw, plane and square. The illns- ^ tration shows how the board is notched near the ends to 1 allow of the tips ot the chairs passing through. Place Jtbe clothes' basket on one of the chairs. J/Ur Eating Oniont.—To prevent odor of onion in tmath, drink milk, or eat a piece ot cheese. Tadeante a nuning Bottle. — Tocleansea water caraffe, or nuraing bottles, cot a potato in small pieces, put in bottle with a little water and ahake. 43 IflSCELLAKEOUS. cooling in individual molds. _ cream and sugar and a small Tsse of flowers, ai illastrated. Any of the blanc-manges or jellies given in this department may be served thoa and prove mnch mote appetizing to the Vncooktd Egg.—T\i\9 is quite palatable, and verj Btrengtb.eDing, and may be prepared in a variety of ways. . break an e^ into a goblet and I beat thoroQgbly, add a tea- spoon sugar, and after beatr ing a moment add a teaspoon or two of brandy or port wine ; beat well and add as much rich milk, or part cream and milk

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