Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg-Nog
From The Blue grass cook book, 1904
Serves 12
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
Nutrition per serving
346Calories
3 gProtein
9 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories346 kcal
Protein2.6 g
Carbohydrates9.4 g
Fiber0.4 g
Sugars5.3 g
Total Fat30 g
Saturated Fat17 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.2 g
Cholesterol142 mg
Sodium19 mg
Potassium89 mg
Calcium59 mg
Iron0.2 mg
Magnesium8.8 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.1 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.9 mcg
Choline47 mg
Caffeine0 mg
Alcohol4.2 g
Water57 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 70. The excerpt below is the record exactly as published.
EGG-NOG E. D. P. 1 quart of cream, Yolks of 4 eggs, 5 tablespoons of sugar, 6 wineglasses of liquor (say 3 of good whisky and 2 of Jamaica rum), Nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.