Christmas Egg-Nogg
From Kirmess cook book, 1907
Serves 4
Makes twelve punch glasses.
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.
CHRISTMAS BGG-NOGG. Mrs, Oarret Van Home. Eight eggs beaten to a foam. Beat in those, two tablespoons of powdered sugar, next beat in, pouring slowly, one teacup of brandy, one-half teacup of Jamaica rum. Add one and one-half pints of nulk and beat well, lastly stir in very gently (only two or three turns) one pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.