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Sherry and 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.

Source and licence

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.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. Break an egg into a bowl, and put in a teaspoon of sugar;
  2. beat the two together until the sugar is thoroughly mixed with the egg, but not enough to make the egg froth;
  3. to this add two tablespoons of sherry wine, and a fourth of a cup of cold water, mixing them thoroughly.
  4. Strain all into a tumbler, and serve immediately.