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Egg Nog
From The Twin-city housewife, 1920
Serves 1
Presented as published in 1920. 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
553Calories
5 gProtein
18 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein5.2 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat48 g
Saturated Fat26 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.7 g
Cholesterol309 mg
Sodium34 mg
Potassium137 mg
Calcium97 mg
Iron0.5 mg
Magnesium8.2 mg
Phosphorus136 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Alcohol4.6 g
Water89 g
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 72. The excerpt below is the record exactly as published.
Egg Nog Beat the yolk of one egg until very light, add one tablespoon of sugar, and a speck of salt, and beat until creamy. Add very slowly one tablespoon of brandy, or more if egg still has a raw taste. Add one-half cup of milk or whipped cream and last of all the stiffiy-beaten white of the egg
Cook this with the app: pantry check, scaling, and the assistant.