Americandrink
Egg-Nog
From Lillian Massey school recipes, 1913
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
469Calories
22 gProtein
36 gCarbs
20 gFat
Full nutrition (35 nutrients)
Calories469 kcal
Protein22 g
Carbohydrates36 g
Fiber0 g
Sugars36 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium258 mg
Potassium830 mg
Calcium630 mg
Iron1 mg
Magnesium67 mg
Phosphorus598 mg
Zinc2.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline235 mg
Caffeine0 mg
Alcohol4.6 g
Water502 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 47. The excerpt below is the record exactly as published.
EGG-NOG. 1 egg. 2 tbsp. wine, or 2 ¢. milk. 1 tbsp. brandy. 1 tbsp. sugar. Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.