This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Raw eggs are often prescribed., Break the egg into a glass, and let the patient swallow it whole.
(Adapted from Mrs. Lincoln's Boston Cook-book.)
Egg, 1. Hot milk (not scalded), 1 c.
Sugar, 1 t. Nutmeg or lemon juice to flavor.
While the milk heats, beat the yolk of the egg till thick and light colored, the white till stiff. Stir into the yolk the other ingredients in the following order: Sugar, milk, beaten white, flavoring. Serve hot in a glass placed on a plate covered with a doily.
Eggs, 1. Sugar, 2 t. Lemon juice, 1 1/2 tb.
Wine, 1 or 2 tb., or Brandy, 1 t., or Nutmeg.
Beat the egg till thoroughly foamy; stir in the other ingredients.