Americandrink

Egg-Nog

Name: Egg-Nog
Yield: 4 servings
Cuisine: American
Ingredients: one pint of new milk; three eggs; one-fourth of a cupful of sugar; one-half gill of best brandy; one tablespoonful of rum; a little nutmeg

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 363. The excerpt below is the record exactly as published.

EGG-NOG. Scald one pint of new milk (but do not boil it), take three eggs, beat to a froth with one-fourth of a cupful of sugar, add one-half gill of best brandy and one tablespoonful of rum and a little nutmeg

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