Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg-Nog
From The Blue grass cook book, 1904
Serves 8
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
511Calories
6 gProtein
12 gCarbs
44 gFat
Full nutrition (35 nutrients)
Calories511 kcal
Protein5.5 g
Carbohydrates12 g
Fiber0 g
Sugars7.9 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium60 mg
Potassium149 mg
Calcium86 mg
Iron0.4 mg
Magnesium10 mg
Phosphorus117 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Alcohol6.2 g
Water100 g
Estimated from matched ingredients across 8 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
Cook this with the app: pantry check, scaling, and the assistant.