Americandrink

Dry Eggnog

Name: Dry Eggnog
Cuisine: American
Ingredients: 1 egg separated; i tablespoon blackberry juice; 2 teaspoons rich cream or sweetened lemon juice; A sprinkle of salt

From Science of food & cookery, 1921

Presented as published in 1921. 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

80Calories

6 gProtein

2 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories80 kcal

Protein6.4 g

Carbohydrates2.3 g

Fiber0 g

Sugars1.6 g

Total Fat4.9 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium71 mg

Potassium100 mg

Calcium30 mg

Iron1 mg

Magnesium9.8 mg

Phosphorus102 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C5.7 mg

Vitamin A81 mcg

Vitamin E0.7 mg

Vitamin K2.5 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate27 mcg

Choline149 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 133. The excerpt below is the record exactly as published.

DRY EGGNOG 1 egg separated i tablespoon blackberry juice 2 teaspoons rich cream or sweetened lemon juice A sprinkle of salt

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