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Egg Nog
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Recipe by Mrs. J. K. G.
Presented as published in 1913. 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
179Calories
7 gProtein
9 gCarbs
9 gFat
Full nutrition (35 nutrients)
Calories179 kcal
Protein6.6 g
Carbohydrates9.2 g
Fiber0 g
Sugars8.5 g
Total Fat9.2 g
Saturated Fat4.1 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol199 mg
Sodium74 mg
Potassium82 mg
Calcium36 mg
Iron0.9 mg
Magnesium6.8 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Alcohol4.6 g
Water55 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 87. The excerpt below is the record exactly as published.
Egg Nog. 1 egg beaten separately. 1 tablespoon best brandy. 2 teaspoons sugar
Cook this with the app: pantry check, scaling, and the assistant.