Brandy-milk with Egg
A historical recipe from A handbook of invalid cooking, by Mary A. Boland (1893).
A historical recipe
A handbook of invalid cooking: for the use of nurses in training, nurses in private practice, and others who care for the sick, by Mary A. Boland (1893). Project Gutenberg eBook #54568.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From A handbook of invalid cooking, by Mary A. Boland (1893). Digitised by Project Gutenberg, eBook #54568 (https://www.gutenberg.org/ebooks/54568). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- one tablespoon of sugar
- two tablespoons of brandy
- a cup of the cold milk
- one egg
Method
- Heat some milk in a granite saucepan for half an hour to sterilize it, but do not let it boil;
- then pour it into a pitcher, and set it aside to cool.
- When the milk is cold, beat one egg with one tablespoon of sugar until the sugar is well mixed;
- add to it two tablespoons of brandy and a cup of the cold milk.
- Strain it into a tall slender glass, and serve at once.
- Heating the milk renders it perfectly wholesome and much safer for an invalid than raw milk, and also improves the flavor of the drink.
Plating
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