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Drink

Albumen Water

A drink made from egg white, warm water, and a pinch of salt, served to children who have difficulty digesting milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Albumen Water

Albumen Water

Ingredients

Directions

  1. Whip the egg white in a mug until the stringiness is gone.

  2. Add warm water, making sure it is not too hot to avoid coagulation.

  3. Stir in a pinch of salt.

  4. Serve to young children who have difficulty digesting milk.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Egg white
Supplies protein and body; whipping breaks its strands so it blends smoothly into the water.
Warm water
Thins the egg white into a drinkable liquid while staying warm enough to be gentle on the egg.

The step that matters

Add warm water, not hot. Egg proteins begin to set when they get hot enough. Water that is too hot will cook the egg white and make it clump instead of blending into a smooth drink.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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