Americandrink
Egg-Nog
From Southern Recipes, 1913
Adjust whiskey to taste.
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
517Calories
10 gProtein
28 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories517 kcal
Protein10 g
Carbohydrates28 g
Fiber0 g
Sugars22 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol275 mg
Sodium81 mg
Potassium242 mg
Calcium146 mg
Iron1 mg
Magnesium19 mg
Phosphorus205 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A300 mcg
Vitamin E1.3 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline167 mg
Caffeine0 mg
Alcohol14 g
Water138 g
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 14. The excerpt below is the record exactly as published.
EGG-NOG Allowing one egg to each person, beat the yolks and whites separately. Beat the yolks until creamy, then beat in the sugar (granu- lated), one tablespoonful to each egg, beat until very light, then add whiskey (three tablespoonfuls to an egg), drop it in slowly to the yolks and sugar, beating all the time; then add whites which have been beaten to a MISCELLANEOUS 59 stiff froth. A half cup of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.