Egg-nog

Ingredients

• Yolk of 1 egg
• 1 cup milk
• 1 tablespoon sugar
• 2 tablespoons wine
• 1 tablespoon lime water
• spook of salt
• white of 1 egg

Method

1. 1

   Beat the yolk of the egg; add milk, sugar, wine, lime water, and salt; strain; add white of egg beaten stiff.

Nutrition per serving

As published

This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 139. The excerpt below is the record exactly as published.

Egg-nog. — Yolk of 1 ogg, | cup milk, 1 taV)loHpoon sugar, 2 tablespoons wine, 1 tablespoon linic! water, spook of salt, white of 1 egg. Beat the yolk of the egg; add milk, sugar, wine, lime water, and salt ; sti-ain ; add white of egg beaten stiif. Albumenized Milk. — To the stilHy beaten white of an egg add on('-]i;ill' a cu}) of milk. Stir thoroughly or cover and shake. Egg Lemonade. — To a glass of lemonade add a well beaten egg or the beaten white alone and two tablespoons of whipped cream. "Wine Whey. — Mix equal parts of scalded milk and sherry wine. When the curd forms, strain. Beef Essence. — Free one pound of round of beef from fat and bone; cut into small pieces; put into a Mason jar; add a i)int of cold water, allow to stand for one-half an hour; put into a pan of water and heat gradually to 130° F; keep at about that tem])erature for three hours ; or, instead of heating, add a few drops of dilute hydrocldoric acid, and allow to stand for an hour, stirring occasionally; strain, season with salt. Beef Juice. — I'roil a piece of beef until the juice begins to How, turning it frequently ; cut into small pieces ; extract the juice with a hot potato ricer, and allow to run into a hot glass; season with salt. Flour Gruel. — 1 tablespoon flour, 2 cups milk, salt to taste. Scald most of the milk in a double boiler; thicken with the flour moistened with the rest of the milk. Cook forty minutes. Scraped Meat. — Cut round of beef into thin stri])s ; scrape with a sharp knife to free the fibre from the connective tissue; season the fibre with salt, and spread between thin slices of bread, or nuike into balls and cook slightly. The cooking can best be accomplished by putting the balls into a 286 HANDBOOK OF DOMESTIC SCIENCE hot iingreased frying pan, and shaking them to keep them from sticking.. Junket. — 1 cup milk, 2 tablespoons sugar

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