Americandrink
Egg-Nog
From High living, 1904
The key to good egg-nog is in the beating; consider dividing the labor.
Presented as published in 1904. 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
As published
This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 35. The excerpt below is the record exactly as published.
EGG-NOG — Separate twelve eggs and beat the yolks fifteen minutes, then add twelve scant tablespoonfuls of very fine sugar, and beat until the grains are quite dissolved (from fifteen to twenty minutes). Beat in twelve tablespoonfuls of fine French brandy and twelve of fine old rum. Grate half a nutmeg in six cupfuls of milk, and add very slowly to the mixture ; then add twelve tablespoonfuls of thick cream
Cook this with the app: pantry check, scaling, and the assistant.