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(Beverages) - (The International Jewish Cook Book)

Break two eggs and beat the whites and yolks separately. Mix juice of
two lemons, four tablespoons of sugar, four cups of water and ice as for
lemonade; add the eggs; pour rapidly back and forth from one pitcher to
another and serve before the froth disappears.

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Egg Lemonade 192 Calories

1 egg

2 tablespoons sugar

2 tablespoons lemon juice

1 cup cold water

Beat the egg thoroughly, add the sugar and lemon juice; pour in

gradually the water, stirring until smooth and well mixed. Strain and

serve. Two tablespoons of sherry or port may be added if desired.

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