vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Coffee Eggnog
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
Nutrition per serving
428Calories
15 gProtein
10 gCarbs
36 gFat
Full nutrition (25 nutrients)
Calories428 kcal
Protein15 g
Carbohydrates10 g
Sugars6.3 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Cholesterol63 mg
Sodium13 mg
Potassium59 mg
Calcium37 mg
Iron0 mg
Magnesium3.7 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin E2.8 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Water105 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 18. The excerpt below is the record exactly as published.
COFFEE EGGNOG 1 egg yolk Vg cup strong coffee (cold) 11% teaspoons sugar 4% cup milk or cream 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.