Egg Brandy

From Remarks on diet in the treatment of the sick and convalescent according to the method of reason and common sense (1843).

Source and licence

From Remarks on diet in the treatment of the sick and convalescent according to the method of reason and common sense (1843), printed page 45, digitised by the Internet Archive: https://archive.org/details/101221423.nlm.nih.gov

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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

This preparation is an excellent one, administered in the low forms of Typhus and other fevers.
It is made by taking- three wine-glassfuls of Brandy, the same quantity of Cinnamon water, the yolks of two Eggs, half an ounce of white sugar, and two drops of Oil of Cinnamon.
Mix the eggs first with the water, the sugar, and the oil, shaking them well together ;
then add the brandy by degrees, stirring it carefully all the time.
Goafs Milk.
— When it can be procured, is far superior to any other in certain forms of disease.
It is not often, however, that we can get it, therefore, an artificial preparation must be substituted.
The following receipt for making Artificial Goafs Milk, will be found an excllent imitation.
Take one ounce of fresh Suet, cut it into small pieces, and tie them in a muslin bag, but not so tight, as to compress them in the least.
Boil this in a quart of Cow's Milk, and sweeten it with a small quantity of white sugar-candy.
In pulmonary consumption, and Scrofulous emaciation, nothing can be better ;
and for infants brought up with the spoon, it is decidedly superior to any thing else.