from our friend, the California Farmer
Substitute for Cream, in Tea or Coffee. Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then turn the coffee to it gradually, so that it may not curdle. Properly done, it will be an excellent substitute for cream.
Substitute for Cream, in Tea or Coffee. Beat the white of an egg to a froth, put to it a very small lump of butter, and mix well. Then turn the coffee to it gradually, so that it may not curdle. Properly done, it will be an excellent substitute for cream.
For tea, omit the butter, using only the egg. This might be of great use at sea, as eggs can be preserved fresh in various ways.
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