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Don't Cook That

Albumen Beverages

Raw egg white beaten into fruit juice and served cold to convalescents, children and the elderly.

From
The Metropolitan Cook Book
Published
1918
Yikes Scale
Yikes

Exactly as printed, 1918

cup orange or lemon juice Syrup to taste Beat egg white to a froth, add fruit juice, strain, sweeten. Serve cold.

White 1 egg Syrup for fruit beverages can be made by cooking 1 cup of sugar and 1 cup of water twelve minutes.

Albumen water is made by adding cup water to the egg white, omitting the fruit juice and syrup. the fruit juice and syrup.

Albumenized milk is made by using cup milk with the egg white. Fruit drinks are made by combining sugar syrup, plain or carbonated water, and fruit juice. 1 tube Peptonizing Powder


The Metropolitan Cook Book, 1918. Public domain; transcription unaltered.

So what happens if I make it?

Raw shell eggs can carry salmonella both on the shell and inside it, and nothing in any of these variants applies heat. The froth is mechanical, and the fruit acid is nowhere near enough to matter.

The albumenized milk version compounds it, adding untreated raw egg to milk that in this period may well not have been pasteurised either.

Notes from the 21st century

  • The whole family shares one flaw. Albumen water, albumen beverages, albumenized milk. Same raw white, different carrier, same problem.
  • Why egg white specifically. It was thought to be the most easily assimilated protein for a patient who could keep nothing else down.
  • Pasteurised whites are sold in cartons. They froth perfectly well and remove the hazard entirely.

Don't take our word for it. The complete book is online, free and searchable.

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