The whites of four eggs stirred into cooled syrup, bottled, and kept as a shelf drink.
Two ounces of tartaric acid, two pounds of sugar, three pints of hot water; boil seven minutes. When nearly cold, add the whites of four eggs, one ounce essence wintergreen. Bottle and keep cool. One tablespoonful of this with a glass of water, and one-quarter of a teaspoonful of soda.
Twentieth Century Cook Book, 1901. Public domain; transcription unaltered.
The whites go in after the syrup has cooled, so nothing ever brings them to temperature. The mixture is then bottled and stored, which extends the exposure rather than ending it.
The wintergreen is the bigger problem. Essence of wintergreen is methyl salicylate, which is toxic by mouth in small amounts — an ounce of concentrated oil is a potentially lethal quantity for a child.
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