Egg-Nog

Ingredients

• the yolk of an egg
• a tablespoonful of sugar
• a tablespoonful of water
• one wineglass of brandy
• half a wineglass of Santa-Cruz rum
• one-third of a tumblerful of milk

Method

1. 1

   Beat the yolk with sugar and water until dissolved.

2. 2

   Stir in brandy, rum, and milk.

3. 3

   Beat the egg white to a stiff froth, put it on top of the egg-nog, and serve at once.

4. 4

   In summer, add shaved ice.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 309. The excerpt below is the record exactly as published.

a tablespoonful of sugar, and a grate of nutmeg on the top. EGG-NOG. Beat the yolk of an egg and a tablespoonful each of sugar and water until the sugar is dissolved ; then stir in one wine- glass of brandy, half a wineglass of Santa-Cruz rum, and one-third of a tumblerful of milk ; last of all beat the white of the egg to a stiff froth, put it on the egg-nog, and serve it at once. In summer two tablespoonfuls of shaved ice may be added to the egg-nog. EGG AND SHERRY. Pour a teaspoonful of sherry into a wineglass, put the un- broken yolk of a firesh egg upon the wine, and swallow them together, without breaking the egg in the mouth. HALF-AND-HALF. Halfrand-half is a mixture of equal parts of freshly drawn ale and porter well mixed together, and drank at once. 584 PRACTICAL AMERICAN COOKERY. EGG-FLIP. Heat a quart of freshly drawn alej meantime beat the yolks of four eggs to a cream with four tablespoonfuls of brown sugar, and the whites to a stiff froth ; when the ale is scalding hot, pour it upon the yolks, stirring constantly ; then quickly whip in the whites until the flip is smooth, and serve it. If the ale is too hot, it will curdle or cook the eggs. PORTER SANGAREE. Dissolve a heaping teaspoonful of sugar in a tablespoonful of water

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