Recipe Manuscript

Äggskum Med Mjölk

Name: Äggskum Med Mjölk
Prep time: PTPT10M
Cook time: PTPT10M
Yield: 5
Cuisine: American
Ingredients: 5 large egg whites; 50 g granulated sugar (plus extra to sweeten the milk); 800 ml whole milk; 1/2 tsp ground cinnamon

"Egg Foam With Milk"

1889

From the treasured pages of mith

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)American European Beginner Dessert

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Äggskum Med Mjölk

"5 ägghvitor vispas till hårdt skum och blandas med socker. Häraf uttagas med en sked klimpar, som läggas i kokande mjölk, upptagas efter 2—3 minuter med en hålslef, få afrinna på en sikt och läggas sedan i soppskålen samt begjutas med varm mjölk, kryddad med socker och kanel."

English Translation

"EGG FOAM WITH MILK. — 5 egg whites are beaten to stiff peaks and mixed with sugar. From this, dumplings are taken out with a spoon and placed in boiling milk, then removed after 2–3 minutes with a slotted spoon, allowed to drain on a sieve, and then placed in a soup bowl and covered with hot milk, seasoned with sugar and cinnamon."

Note on the Original Text

The recipe is written in the style of late 19th-century Swedish cookbooks—straightforward, brief, and relying on assumed kitchen knowledge. Quantities are general, instructions are imperative, and steps are merged together, as detailed measuring spoons and times were not always at hand. Note the historical spellings: 'ägghvitor' (egg whites, modern 'äggvitor'), 'skum' (foam), and 'mjölk' (milk) remain essentially the same, though spelling and orthography are now slightly modernized.

Modern Kitchen Interpretation

Recipe's Origin

Title

mith (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an 1889 Swedish-American cookbook titled 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika', written by C.A. Vallentin and published in Minneapolis. The book was a culinary bridge for Swedish immigrants, helping them maintain beloved Old World traditions while adapting to new ingredients and kitchens in America. Egg-based desserts like this were popular throughout 19th-century Europe, and 'Äggskum med mjölk' is closely related to the French 'Île flottante'. In immigrant communities, such simple, comforting recipes helped keep homelands close at heart.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, cooks would have used a wire whisk or even a bundle of twigs to beat the egg whites to firm peaks—quite the arm workout! The milk was heated in a large, heavy saucepan over a wood or coal stove. A slotted spoon (often called a 'hålslef' in Swedish) was used to lift the poached egg whites from the milk, and a fine wire or cloth sieve was used to allow them to drain. The finished dish was assembled in a deep serving bowl, or a 'soppskål.'

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

10 mins

Servings

Ingredients

5 large egg whites
1/4 cup (4 tablespoons) granulated sugar (plus extra to sweeten the milk)
3 1/3 cups whole milk
1/2 tsp ground cinnamon

Instructions

Separate 5 egg whites and whisk them until they form stiff peaks.
Gradually add about 1/4 cup (4 tablespoons) of granulated sugar, gently folding it into the whites to maintain their volume.
Use a large spoon to scoop up dollops of the egg white mixture (these are called 'islands').
Bring about 3 1/3 cups of whole milk to a gentle simmer in a wide saucepan.
Carefully drop the egg white 'islands' into the simmering milk, cooking them for 2–3 minuts until they puff up and set.
Use a slotted spoon to lift them out and let them drain briefly on a fine sieve or mesh.
Place the cooked 'islands' in a large bowl.
Sweeten the remaining hot milk with more sugar (to taste) and a dusting of ground cinnamon.
Pour the spiced milk over the egg whites and serv warm.

Estimated Calories

90 per serving

Cooking Estimates

It usually takes about 10 minutes to separate and whip the egg whites and get everything ready. Cooking the 'islands' in simmering milk takes another 10 minutes. Each serving has about 90 calories if you divide the dish into 5 portions.