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Egg-Nog
From The new Kentucky home cook book, 1884
Serves 7
Mrs. L. C. Dimmitt
Presented as published in 1884. 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
507Calories
6 gProtein
21 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein6.2 g
Carbohydrates21 g
Fiber0 g
Sugars14 g
Total Fat33 g
Saturated Fat20 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Cholesterol233 mg
Sodium17 mg
Potassium211 mg
Calcium151 mg
Iron0.4 mg
Magnesium15 mg
Phosphorus168 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A298 mcg
Vitamin E1.2 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate22 mcg
Choline122 mg
Caffeine0 mg
Alcohol16 g
Water120 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 163. The excerpt below is the record exactly as published.
EGG-NOG. Take one egg — the yelk in one bowl and the white in another — a table-spoonful of sugar beaten well with the yelk ; to this add gradually a small wine-glassful of whisky. Put one table-spoonful of sugar with the white and half a pint of whipped cream — whipped with a Dover egg-beater until stiff. Add it gradually to the yellow. Mrs. Charlie Tabb. EGG-NOG. Take the yelks of five eggs thoroughly beaten, add three- fourths of a pint of whisky; mix well, and then stir in one tea-cupful of granulated sugar. Beat the whites well, and add one quart of whipped cream
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