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M. E. Ludwig cookbook, 1910
Page 24
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Frothed Egg Break 1 egg '/c care, that the yolk may be kept whole & place this to one side. Beat the white until stiff & dry, add a sprinkle of salt and heap in a small dish or on a round of toast; make a little dent with the back of the spoon in the top of the mound and drop in a small piece of butter & the yolk. Dust over the top with a little salt & pepper & place in the oven for a few minutes or until the egg sets. Mulled Wine Boiling water, 1/2 c. Stick cinnamon, 1/4 in Whole cloves, 2 Sherry Wine, 1/2 c Egg, 1 Sugar, 1 1/2 tbsps Boil water, cloves & cinnamon for 5 min. While boiling beat the egg and sugar well together in a small bowl. To the spiced water add the wine. Bring to the boiling point. Pour slowly over the egg & sugar, beating all the while. Serve hot.
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Frothed Egg Break 1 egg '/c care, that the yolk may be kept whole & place this to one side. Beat the white until stiff & dry, add a sprinkle of salt and heap in a small dish or on a round of toast; make a little dent with the back of the spoon in the top of the mound and drop in a small piece of butter & the yolk. Dust over the top with a little salt & pepper & place in the oven for a few minutes or until the egg sets. Mulled Wine Boiling water, 1/2 c. Stick cinnamon, 1/4 in Whole cloves, 2 Sherry Wine, 1/2 c Egg, 1 Sugar, 1 1/2 tbsps Boil water, cloves & cinnamon for 5 min. While boiling beat the egg and sugar well together in a small bowl. To the spiced water add the wine. Bring to the boiling point. Pour slowly over the egg & sugar, beating all the while. Serve hot.
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