Raw yolk and half the white, frothed with warm water and a spoonful of brandy, for the invalid.
Yolk of Raw Egg, &c. (Dr. Seton.) A yolk of raw egg, and half the white only, sweetened and beaten up with a dessertspoonful of warm water. When well frothed, add a teaspoonful or dessertspoonful of brandy, whisky, port, or sherry.
The egg is often taken well whisked quite by itself, raw. "Ambora." See Marble.
Beetroot - to Preserve.
The Cookery Book of Lady Clark of Tillypronie, 1909. Public domain; transcription unaltered.
The egg is never heated. Warm water froths it and nothing more, and the alcohol does not sterilise anything at the strength involved.
Salmonella is the ordinary hazard, and it is being handed to precisely the group least able to withstand it — the bedbound, the feverish, the recovering.
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Read the original page →The antidote table's advice for opium and laudanum — emetic draught, vinegar and water, “dashing cold water on chest and face, walking up and down for two or three hours.”
The 20th Century Home Cook Book · 1906
Raw loin beaten in a marble mortar with sweet and bitter almonds and sugar, into a pulp with “a rosy hue, and a very agreeable taste.” Said to keep “even in summer.”
The Dixie Cook-Book · 1883
One grain of mercury chloride twice a day as an alterative, four to five as a laxative. The book calls it “a most dangerous medicine” and prints the doses anyway.
The 20th Century Home Cook Book · 1906