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EGG HOT RECIPE

‘A Plain Cookery Book for the Working Classes’
Charles Elme Francatelli (1861) (Late Maitre d’Hotel and Chief Cook to Her Gracious Majesty Queen Victoria)




Egg-Hot

Put a pint of beer on the fire to warm, break an egg into a jug, add a table-spoonful of sugar and some grated nutmeg or ginger; beat all together with a fork for three minutes; then add a drop of the beer, stir well together, and pour the remainder of the hot beer to this, and continue pouring the egg-hot out of the warming-pot into the jug for two minutes, when it will be well mixed and ready to drink.
 

 

 

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