Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

HomeCanning and Preserving › Albumenized Water

Albumenized Water

1 cup cold water White of 1 egg 1 teaspoon lemon juice 1 teaspoon sugar Put the water, egg, lemon juice and sugar in a covered jar and shake until all the ingredients are thoroughly blended. Stand on the ice and shake again just before serving.

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