69. Lait de Poule, French remedy for colds

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

any of the foregoing broths ↝ Soup, broth [Soups, broth-based]
a fresh egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quarter of a gill of good cream or milk ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
half a pint of broth ↝ Soup, broth [Soups, broth-based]

Instructions (4)

Break a fresh egg, separate the white from the yolk.
Put the yolk in a basin, with a quarter of a gill of good cream or milk, which mix well with a spoon.
Have half a pint of broth boiling, which pour gradually over the egg and cream, mixing it (as you pour the broth) with a wooden spoon.
It is then ready, and ought to be taken when going to bed, if only for a cold.

Original Text

69. Lait de Poule, French remedy for colds.—May be made from any of the foregoing broths, and for colds is excellent. Break a fresh egg, separate the white from the yolk, put the yolk in a basin, with a quarter of a gill of good cream or milk, which mix well with a spoon, have half a pint of broth boiling, which pour gradually over the egg and cream, mixing it (as you pour the broth) with a wooden spoon; it is then ready, and ought to be taken when going to bed, if only for a cold.

Notes

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