Americandrink

Baltimore Egg-Nogg

Name: Baltimore Egg-Nogg
Yield: 20 servings
Cuisine: American
Ingredients: Twenty-four eggs; one gallon of milk; one quart of cream; one-fourth pint of Jamaica rum; one-half pint of brandy; one nutmeg

From Kirmess cook book, 1907

Serves 20

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Kirmess cook book (1907), page 192. The excerpt below is the record exactly as published.

Twenty-four eggs, one gallon of milk, one quart of cream, one-fourth pint of Jamaica rum, one-half pint of brandy, one nutmeg

Cook this with the app: pantry check, scaling, and the assistant.