Egg Nog

Ingredients

• 1 pint new milk
• 1 teaspoonful sugar
• 1 fresh egg
• 1 dessertspoonful brandy

Method

1. 1

   Scald the milk without boiling it, and set aside till cold.

2. 2

   Beat the egg and sugar together till light and frothy, add the brandy and strain into a tumbler.

3. 3

   Fill up the tumbler with the cold, scalded milk.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 43. The excerpt below is the record exactly as published.

Egg Nog. ;V piut new milk. 1 teaspoonful sugar. 1 fresh egg. 1 dessertspoonful brand}’. Method : Scald the milk, without boiling it, and set aside till cold. Beat the egg and sugar together till light and frothy, add the brandy and strain into a tumbler. Fill up the tumbler with the cold, scalded milk. Oatmeal Gruel. 1 tablespoonful oatmeal. I Sugar, salt, ) taste 1 pint water. ! Flavouring f Method : Put the water in a saucepan. When boiling add the oatmeal, previously moistened with a little cold water. Boil 10 minutes. Strain the gruel, and flavour as preferred. This gruel may also be made with milk. Caudle. | pint thick gruel. Sugar and nutmeg. Grated lemon rind. 1 glass sherry. 1 egg- Method : Add the flavourings and sherry to the hot gruel, and, when slightly cooled, stir in the well-beaten egg- Nutritious Coffee. i oz. coffee. | l pint milk. Method : Let the coffee be freshly ground. Put the milk into a pan, when nearly boiling add the coffee and boil 3 minutes. Clear it by pouring some into a cup, iio PRACTICAL COOKERY. then back again 3 or 4 times. Let it stand for a few minutes to settle, then pour off carefully. The coffee may be made still more nutritious by the addition of a well- beaten egg. Add sugar to taste. Peptonised Beef Tea. Mix lb. finely-minced lean beef with 1 pint water and 20 grains of bicarbonate of soda, and simmer for 1| hours. When it has cooled to a temperature of about 140° Fah. add 1 tablespoonful of pancreatic solution, cover and put the mixture in a warm place for 2 hours, stirring it occasionally. Strain off without pressure, and boil the liquid 3 minutes. Peptonised Gruel. To b pint thick, well-cooked, boiling gruel add pint new milk

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