Egg-nog
From The school kitchen textbook, 1915
Presented as published in 1915. 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
195Calories
10 gProtein
19 gCarbs
9 gFat
Full nutrition (30 nutrients)
Calories195 kcal
Protein9.9 g
Carbohydrates19 g
Sugars18 g
Total Fat8.8 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium46 mg
Potassium183 mg
Calcium150 mg
Iron0 mg
Magnesium15 mg
Phosphorus123 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin A39 mcg
Vitamin E1 mg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline22 mg
Water142 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 53. The excerpt below is the record exactly as published.
Egg-nog Beat the yolk of one egg, add one tablespoon sugar and beat till creamy. Add one half cup of milk. Beat the white of the egg till foamy
Cook this with the app: pantry check, scaling, and the assistant.