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Don't Cook That

Eggs (Invalid Cookery)

An egg broken into a cup of tea, prescribed as more supporting than tea alone.

From
Consolidated Library of Modern Cooking and Household Recipes
Published
1905
Also printed in
1 other book
Yikes Scale
Yikes

Exactly as printed, 1905

An egg broken into a cup of tea, or beaten and mixed with a basin of milk, makes a breakfast more supporting than tea solely. An egg divided, and the yolk and white beaten separately, then mixed with a glassful of wine, will afford two very wholesome draughts, and prove lighter than when taken together.


Consolidated Library of Modern Cooking and Household Recipes, 1905. Public domain; transcription unaltered.

So what happens if I make it?

Nothing here brings the egg anywhere near a safe temperature. A cup of tea poured over a raw egg warms it; it does not cook it, and the milk version is colder still.

The intended drinker is the worst possible candidate. This sits in the invalid-cookery tradition, aimed at people whose immune systems are already occupied.

Notes from the 21st century

  • Egg in tea was genuinely common. Not an eccentricity of this book. It appears across the period as a way of getting protein into someone with no appetite.
  • Pasteurised eggs work here too. The one change that makes every recipe in this family safe without altering the result.
  • The wine split is decorative. Yolk with wine, white with something else, “two very wholesome draughts.” The division has no basis in anything.

Also in this book

  • Unfermented Bread — An ounce of hydrochloric acid into the dough water, for readers who find yeast unwholesome.

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