What is egg milk used for?

It is a simple, nourishing drink from the "Nursing and Invalid Cookery" section of Stor kokebok (1914), intended as an easily digestible fortifying drink for the sick.

Which ingredients do I need?

1/4 liter milk, 1 egg yolk, and 1/4 teaspoon salt. That makes one serving.

How do I keep the egg from curdling?

Beat the egg yolk with the salt and one spoon of milk first. Then bring the rest of the milk to a boil and pour it into the egg yolk while beating vigorously, so the yolk does not coagulate.

How long does it take?

About 10 minutes in all – mainly the time it takes to bring the milk to a boil.

Egg Milk

Name: Egg Milk
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Norwegian
Ingredients: 2.5 dl milk (1/4 liter); 1 pcs egg yolk; 0.25 tsp salt

Erken's egg milk for invalids: egg yolk beaten with salt and a little milk, then let down with 1/4 l boiling milk while beating vigorously.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 659 (falt i det fri)

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About the dish

Nourishing egg milk was part of the standard diet for the sick and weak in "Stor kokebok" (1914). It was usually served lukewarm.

How to make it

1
Beat the egg yolk
Beat the egg yolk well with the salt and a spoonful of the milk.
2
Boil the milk
Bring the rest of the milk to a boil.
3
Mix
Pour the boiling milk into the egg yolk while beating hard, and serve at once.

Changes from the original

The amount of milk and salt is interpreted from unclear OCR (1/4 l milk, 1/4 tsp salt) and given in modern units.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 659) → 1949 (korrekturlest, s. 793)~43% av teksten endretfjernetlagt til

~~1/4~~ ⅔ l. melk 1 ~~eggeblomme 1/4 teske~~ eggeplomme ¼ teskje salt. ~~Eggeblommen~~ Eggeplommen vispes op med saltet og en ~~ske~~ skje melk, resten av melken kokes op og ~~heldes~~ helles i ~~eggeblommen~~ eggeplommen under sterk vispen.

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Frequently asked questions

What is egg milk used for?: It is a simple, nourishing drink from the "Nursing and Invalid Cookery" section of Stor kokebok (1914), intended as an easily digestible fortifying drink for the sick.
Which ingredients do I need?: 1/4 liter milk, 1 egg yolk, and 1/4 teaspoon salt. That makes one serving.
How do I keep the egg from curdling?: Beat the egg yolk with the salt and one spoon of milk first. Then bring the rest of the milk to a boil and pour it into the egg yolk while beating vigorously, so the yolk does not coagulate.
How long does it take?: About 10 minutes in all – mainly the time it takes to bring the milk to a boil.

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