Yolk of Raw Egg, &c. (Dr. Seton.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

A yolk of raw egg ↝ Egg, yolk only, raw [Eggs and omelets]
half the white only ↝ Egg, white only, raw [Eggs and omelets]
sweetened ↝ Almond milk, sweetened [Plant-based milk]
a dessertspoonful of warm water ↝ Water, tap [Tap water]
a teaspoonful or dessertspoonful of brandy, whisky, port, or sherry ↝ Brandy [Liquor and cocktails]

Instructions (3)

Beat the yolk of raw egg and half the white only, sweetened, with a dessertspoonful of warm water.
When well frothed, add a teaspoonful or dessertspoonful of brandy, whisky, port, or sherry.

Alternative serving suggestion

The egg is often taken well whisked quite by itself, raw.

Original Text

Yolk of Raw Egg, &c. (Dr. Seton.)
A yolk of raw egg, and half the white only, sweetened and
beaten up with a dessertspoonful of warm water. When well
frothed, add a teaspoonful or dessertspoonful of brandy, whisky,
port, or sherry.
The egg is often taken well whisked quite by itself, raw.

Notes

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