Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Nog
From The Pattern cook-book, 1890
Serves 1
Wines or liquors should never be given to a patient without the advice of the physician.
Presented as published in 1890. 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
Nutrition per serving
147Calories
7 gProtein
14 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein7.1 g
Carbohydrates14 g
Fiber0 g
Sugars14 g
Total Fat5.6 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium81 mg
Potassium121 mg
Calcium60 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline152 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 254. The excerpt below is the record exactly as published.
EGG NOG. One egg. Milk. One table-spoonful of brandy, rum or wine. One table-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.