What is this, and where does the recipe come from?

It is a warm, fortifying drink for one person, made from one egg yolk, 1 teaspoon sugar, 1 deciliter boiling milk, and 2 tablespoons cognac or sherry. It appears under "Nursing and Invalid Cookery" in Henriette Schønberg Erken's "Stor kokebok" of 1914, p. 659.

How do I make it properly?

Beat the egg yolk well with the sugar first, add the cognac or sherry, and then pour in the boiling milk. Pour the milk in slowly and while stirring, so the yolk does not set into lumps.

Can I use sherry instead of cognac?

Yes, the original recipe gives 2 tablespoons cognac or sherry – either can be used.

Is the drink suitable for everyone?

No. It contains raw egg yolk and alcohol, and is therefore not suitable for children, pregnant women, or others who should avoid these. In its day, such drinks were given as a fortifying drink for the sick, but raw eggs are not recommended without reservation.

Egg Yolk with Wine

Erken's fortifying invalid drink of egg yolk beaten with sugar, cognac or sherry, and let down with 1 dl boiling milk. One serving, prepared in a few minutes.

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

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About the dish

From the chapter on nursing and invalid cookery in Henriette Schønberg Erken's "Stor kokebok" (1914). Such nourishing, fortifying drinks were given to the weak and feverish, often in small portions several times a day.

How to make it

1
Beat the egg yolk
Beat the egg yolk well together with the sugar.
2
Add the cognac
Add the cognac (or sherry) and stir it in.
3
Let down with boiling milk
Pour in the boiling milk while stirring constantly, and serve at once.

Changes from the original

The measurements have been converted to modern units (1 del. = 1 dl, teaspoon = tsp, tablespoon = tbsp). The method has been divided into steps, but the content is unchanged.

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)~47% av teksten endretfjernetlagt til

1 ~~eggeblomme~~ eggeplomme 1 ~~teske~~ teskje sukker 1 ½ del. kokende melk 2 ~~spiseskeer konjak~~ spiseskjeer konjakk eller sherry. ~~Eggeblommen~~ Eggeplommen røres med sukkeret, ~~tilsættes konjak~~ tilsettes konjakk og den kokende melk.

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Frequently asked questions

What is this, and where does the recipe come from?: It is a warm, fortifying drink for one person, made from one egg yolk, 1 teaspoon sugar, 1 deciliter boiling milk, and 2 tablespoons cognac or sherry. It appears under "Nursing and Invalid Cookery" in Henriette Schønberg Erken's "Stor kokebok" of 1914, p. 659.
How do I make it properly?: Beat the egg yolk well with the sugar first, add the cognac or sherry, and then pour in the boiling milk. Pour the milk in slowly and while stirring, so the yolk does not set into lumps.
Can I use sherry instead of cognac?: Yes, the original recipe gives 2 tablespoons cognac or sherry – either can be used.
Is the drink suitable for everyone?: No. It contains raw egg yolk and alcohol, and is therefore not suitable for children, pregnant women, or others who should avoid these. In its day, such drinks were given as a fortifying drink for the sick, but raw eggs are not recommended without reservation.

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