Egg Lemonade Recipe
The Egg Lemonade is a vintage lemonade recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bar glass, 1 tablespoonful of sugar, 1 egg, the juice of 1 lemon, 1 wine glass of water, fill the glass with cracked ice, shake well and serve.
Modern Recipe
Ingredients
- 1 tablespoon (15 ml) sugar
- 1 egg
- Juice of 1 lemon
- 2 oz (60 ml) water
- Cracked ice
Instructions
Fill a glass with sugar, egg, lemon juice, and water. Add cracked ice, shake well, and serve.
