EGG WINE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
1.0 person
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Beat the egg, mixing with it a tablespoonful of cold water.
  2. Make the wine-and-water hot, but not boiling.
  3. Pour it on the egg, stirring all the time.
  4. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg.
  5. Put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil.
  6. Serve in a glass with sippets of toasted bread or plain crisp biscuits.
Original Text
EGG WINE. 1867. INGREDIENTS.—1 egg, 1 tablespoonful and 1/2 glass of cold water, 1 glass of sherry, sugar and grated nutmeg to taste. Mode.—Beat the egg, mixing with it a tablespoonful of cold water; make the wine-and-water hot, but not boiling; pour it on the egg, stirring all the time. Add sufficient lump sugar to sweeten the mixture, and a little grated nutmeg; put all into a very clean saucepan, set it on a gentle fire, and stir the contents one way until they thicken, but do not allow them to boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. When the egg is not warmed, the mixture will be found easier of digestion, but it is not so pleasant a drink. Sufficient for 1 person.
Notes
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