An old recipe may describe a preparation that uses uncooked egg. Reading it as history is different from recommending the practice unchanged.
What to understand
Raw or undercooked eggs can carry hazards. Use current guidance and pasteurized products where an uncooked application is appropriate; pasteurization does not remove the need for correct handling. Recipes and individual needs differ, especially for people at higher risk. Do not assume an old mixing, heating, or straining step establishes adequate cooking.
A practical checklist
- Check whether the egg is actually cooked through.
- Consult current guidance for uncooked applications.
- Keep eggs and mixtures stored appropriately.
A mistake to avoid
Do not describe raw-egg use as safe because a century-old cookbook included it.
Does stirring an egg into hot food always cook it safely?
No. Actual time and temperature matter. Use a reliable method and appropriate guidance instead of relying on the word hot.
Try this in your own kitchen
Read the cooking step in your chosen dish and identify where safety is established. If no dependable step exists, use another tested preparation.
Current safety reference
FoodSafety.gov: Safe Minimum Internal Temperatures
Where the cookbook fits
This article offers independent background and practical reading advice, not another recipe excerpt. 100 Lost Recipes (1925) adapts a 1923 farm cookbook; the edition says the restored recipes have not been re-tested in a modern kitchen. If you want the actual complete collection, use the Gumroad link below. The free recipe previews are limited to 20 selected recipes.