Americandrink
Egg-Nog
From La cuisine creole, 1885
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 74. The excerpt below is the record exactly as published.
EGG-NOG. Take the yolks of ten eggs; add to them ten table- spoonfuls of pulverized sugar, three pints of new milk. and one pint of the best brandy
Cook this with the app: pantry check, scaling, and the assistant.