Egg-nog
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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
219Calories
10 gProtein
20 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein10 g
Carbohydrates20 g
Fiber0 g
Sugars19 g
Total Fat8.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium48 mg
Potassium212 mg
Calcium154 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus129 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate0.3 mcg
Choline23 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 139. The excerpt below is the record exactly as published.
Egg-nog. — Yolk of 1 ogg, | cup milk, 1 taV)loHpoon sugar, 2 tablespoons wine, 1 tablespoon linic! water, spook of salt, white of 1 egg
Cook this with the app: pantry check, scaling, and the assistant.