Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg-Nog
From The national course in home economics, 1917
Serves 1
Makes one tumblerful.
Presented as published in 1917. 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
245Calories
8 gProtein
18 gCarbs
14 gFat
Full nutrition (35 nutrients)
Calories245 kcal
Protein8.3 g
Carbohydrates18 g
Fiber5.2 g
Sugars5.9 g
Total Fat14 g
Saturated Fat8.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol188 mg
Sodium81 mg
Potassium182 mg
Calcium95 mg
Iron1.6 mg
Magnesium54 mg
Phosphorus169 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.2 mcg
Vitamin C0.8 mg
Vitamin A87 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate43 mcg
Choline152 mg
Caffeine0 mg
Alcohol2.3 g
Water59 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 244. The excerpt below is the record exactly as published.
EGG-NOG. The yolk of an ^gg must be well beaten with one teaspoonful of sugar, a trifle of salt, two-thirds glassful of milk; one-half teaspoonful of rum and one of brandy. Lastly add the white of the egg well beaten and stir lightly. Add speck of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.