Lowney's Cook Book

The chocolate house's complete cookbook, c.1907 — from the value of food to the body through chafing-dish delicacies.

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Orange Egg Cordial

Prepare as Egg Cordial, omitting wine and cream, and using the juice of one orange. 1 egg white

For the Modern Kitchen Do not make this as written.

This is a two-line variation that depends entirely on the parent recipe, Egg Cordial, a few pages earlier in the same chapter. As written it is a raw-egg drink with no cooking step at any point, which is why it should not be made from this text.

A Little History

Egg cordials, egg nogs, egg lemonades and "egg flips" appear in the sickroom sections of American cookbooks from the later nineteenth century into the early twentieth, when a beaten raw egg was regarded as concentrated nourishment for anyone too weak to eat solid food. Lowney's Cook Book was published by the Walter M. Lowney Company, the Boston chocolate makers, and is best known for its cocoa and confectionery pages. Its brevity is typical of the era's house style, where the reader was expected to work from the parent recipe and adjust. Raw-egg drinks of this kind fell out of use as the risk of Salmonella in shell eggs became widely recognised in the later twentieth century, which made them a poor idea for precisely the sick and the young they had been intended to feed.

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