Monday, April 20, 2015

Historical Food Fortnightly #23

Historical Food Fortnightly Challenge #23: 

"Sweet Sips and Potent Potables"

The Challenge: Sweet Sips and Potent Potables

Whether it’s hard or soft, we all enjoy a refreshing beverage! Pick a historic beverage to recreate - remember to sip responsibly!

The Recipe: Albumen Beverages
This drink recipe was included in the section with Barley Water and Beef Tea so I assume it's a drink for a sick person. The egg whites provide protein. 

Beat 1 egg white to a froth. Add 1/3 cup orange or lemon juice. Sweeten to taste with a syrup made by boiling 1 cup sugar in 1 cup water 12 minutes. Albumen water is made by mixing beaten egg white with 1/2 cup milk

Lily Haxworth Wallace, The Lily Wallace New American Cookbook, Books Inc., New York, 1947

How Did You Make It: I used pasteurized egg white in a carton, beat that with an electric mixer until foamy and mixed with 1% milk. 

I then squeezed two naval oranges by hand (because of course I can't find the juicer I swear I saw lying around a couple days ago). I only managed about 1/6 c. juice. I strained it and put it in a bowl. I boiled 1/2 c. sugar in 1/2 c. water for 12 minutes. Then I beat another egg white and added it to the orange juice. Finally, I did a stupid thing and poured the entire syrup into the glass. It was way too sweet and I never say that. 

Time to Complete: About a half hour

Total Cost: I had all the ingredients on hand.

How Successful Was It?: Success... yet it was too sweet with all the syrup and the orange taste was overshadowed by the sugar.

How Accurate Is It?:  The recipe was 100% accurate. 

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