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Egg Nog
From Superior cook book, 1905
Serves 1
Presented as published in 1905. 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
128Calories
3 gProtein
5 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories128 kcal
Protein3 g
Carbohydrates4.7 g
Fiber0 g
Sugars4.2 g
Total Fat8.4 g
Saturated Fat2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium2.1 mg
Potassium9.7 mg
Calcium6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus5.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol3.1 g
Water21 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 125. The excerpt below is the record exactly as published.
Egg Nog. Yolk of 1 egg. I teaspoon of sugar. '2 teas])oons of hi'andy. Heat all and then beat white well ami add o teaspoons of ci'eam. Mix all rog(4her. put in glass and till with new milk
Cook this with the app: pantry check, scaling, and the assistant.