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Egg-Nog
From The new Kentucky home cook book, 1884
Serves 2
Mrs. Charlie Tabb
Presented as published in 1884. 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
406Calories
5 gProtein
27 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories406 kcal
Protein5.1 g
Carbohydrates27 g
Fiber0 g
Sugars22 g
Total Fat28 g
Saturated Fat17 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat1.3 g
Cholesterol181 mg
Sodium14 mg
Potassium182 mg
Calcium129 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus138 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A253 mcg
Vitamin E1 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline89 mg
Caffeine0 mg
Alcohol4.2 g
Water85 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 163. The excerpt below is the record exactly as published.
EGG-NOG. Take one egg — the yelk in one bowl and the white in another — a table-spoonful of sugar beaten well with the yelk ; to this add gradually a small wine-glassful of whisky. Put one table-spoonful of sugar with the white and half a pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.