Convalescent's Eggnog
A warm, frothy milk drink: an egg yolk beaten at length with sugar, diluted with hot milk and sometimes scented with a little orange blossom water. Sweet, comforting, traditionally given to the sick.
A warm, frothy milk drink: an egg yolk beaten at length with sugar, diluted with hot milk and sometimes scented with a little orange blossom water. Sweet, comforting, traditionally given to the sick.
After the illness struck me on one side of my body, the doctors ordered me to spare my strength and take light nourishment. They would then prepare this eggnog for me, as was done for all convalescents: a very fresh egg yolk, beaten briskly with a little sugar until it whitens, then drowned in hot milk. Take it warm, in small sips, in the evening. It sustains the weakened man without burdening his stomach — and I can tell you I returned to work despite everything.
- •Very fresh egg yolk — 1 (nourishing base)
- •Sugar — a spoonful (sweetness and energy)
- •Hot milk — a cup (comforting liquid)
- •Orange blossom water — a few drops (flavor (optional))
Convalescent's Eggnog
A warm, frothy milk drink: an egg yolk beaten at length with sugar, diluted with hot milk and sometimes scented with a little orange blossom water. Sweet, comforting, traditionally given to the sick.
Why this dish? After his apoplexy (stroke) in 1868, Pasteur's diet was simplified on medical advice. Eggnog — egg yolk beaten with sugar and hot milk — was a 19th-century classic restorative for convalescents and weak stomachs: gentle, nourishing, easy to take. A dish that fits this period of his life when he had to conserve his strength.
After the illness struck me on one side of my body, the doctors ordered me to spare my strength and take light nourishment. They would then prepare this eggnog for me, as was done for all convalescents: a very fresh egg yolk, beaten briskly with a little sugar until it whitens, then drowned in hot milk. Take it warm, in small sips, in the evening. It sustains the weakened man without burdening his stomach — and I can tell you I returned to work despite everything.
Ingredients (period version)
- Very fresh egg yolk — 1 (nourishing base)
- Sugar — a spoonful (sweetness and energy)
- Hot milk — a cup (comforting liquid)
- Orange blossom water — a few drops (flavor (optional))
Ingredients
- Very fresh egg yolk — 1 (nourishing base)
- Sugar — 1 tablespoon (sweetness)
- Whole milk — 20 cl (liquid)
- Orange blossom water — 2-3 drops (optional) (flavor)
Method
- Beat the egg yolk vigorously with the sugar until the mixture whitens and becomes frothy.
- Heat the milk without boiling (it should be hot but drinkable).
- Pour the hot milk little by little over the egg mixture, whisking constantly to avoid cooking the yolk.
- Optionally flavor with a few drops of orange blossom water.
- Serve immediately, warm, in a large cup, to be drunk in small sips.
- Modern safety tip: use very fresh eggs; for vulnerable people, gently heat the whole mixture to 70 °C while stirring (a true home pasteurization, a nod to the scientist).
How it was made : In the 19th century, eggnog was a common home remedy for the sick and children: it was believed to be strengthening thanks to the egg and milk. It was served warm, sometimes with a dash of rum or orange blossom water. The microbial risk of raw eggs was unknown then — precisely the kind of danger that Pasteur's science would later help understand.
The contemporary twist : A 'pasteurized' version revisited as a light drinking custard, heated to 70 °C with a thermometer, served in a small cup with a pinch of nutmeg.
Louis Pasteur · Charactorium