Americandrink
Egg Nog
From The blue ribbon cook book, 1904
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
As published
This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 31. The excerpt below is the record exactly as published.
12 eggs. 12 tablespoonfuls of sugar. 12 tablespoonfuls best whisky. 12 tablespoonfuls Jamaica rum. Beat the yelks and sugar together until very light; then add the liquor slowly, next the whites, beaten to a stiff froth, and then one pint and a half of cream, whipped
Cook this with the app: pantry check, scaling, and the assistant.