Substitute for Milk or Cream in Tea or Coffee

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (1)
Instructions (2)
  1. Beat up the whole of the egg in a basin, put it into a cup (or a portion of it, if the cup be small), and pour over it the tea or coffee very hot.
  2. These should be added very gradually, and stirred all the time, to prevent the egg from curdling.
Original Text
AN EXCELLENT SUBSTITUTE FOR MILK OR CREAM IN TEA OR COFFEE. 1815. INGREDIENTS.—Allow 1 new-laid egg to every large breakfast-cupful of tea or coffee. Mode.—Beat up the whole of the egg in a basin, put it into a cup (or a portion of it, if the cup be small), and pour over it the tea or coffee very hot. These should be added very gradually, and stirred all the time, to prevent the egg from curdling. In point of nourishment, both these beverages are much improved by this addition. Sufficient.—Allow 1 egg to every large breakfast-cupful of tea or coffee.
Notes
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