Egg Wine
A historical recipe from The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relat, by Montefiore, Judith Cohen, Lady (1846).
A historical recipe
The Jewish Manual Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette, by Montefiore, Judith Cohen, Lady (1846). Project Gutenberg eBook #12327.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- Beat a fresh egg, and add it to a tumbler of white wine and water, sweetened and spiced;
- set it on the fire, stir it gently one way until it thickens;
- this, with toast, forms a light nutritive supper.
Plating
Cookware for this recipe
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Wooden spoon