- Yolk of an egg
- 3 tbsps. of sugar
- 2 tbsps. of Tokay wine
- 1 tbsp. of cognac
Preparation: Beat the yolk of an egg and the sugar to a foam, and mix with the Tokay wine and the cognac.
No. 58—CREAM OF ALMONDS AS A BEVERAGE.
Ingredients.
- ¼ lb. of sweet almonds
- 1 qt. of water or milk
- 1⁄10 lb. of sugar
- 1 tbsp. of orange-flower water
Preparation: Blanch the almonds and let them lie in cold water for 24 hours, then crush them very finely and mix with the water or milk; at the expiration of about 4 hours, pour through a fine cloth and mix with the sugar and the orange-flower water; the latter can be omitted.
No. 59—MILK LEMONADE.
Ingredients.
- ½ pt. of water
- ¼ lb. of sugar
- ½ qt. of milk
- 3 tbsps. of lemon juice
- ¼ pt. of white wine
Preparation: Boil the water with the sugar, add milk, lemon juice and white wine, bring the lemonade to a boil, then pass through a fine sieve or cloth and set in a cold place.