Egg Nog (Frozen)
From 365 desserts, 1900
Frozen mixtures will liquify after liquor is added.
Presented as published in 1900. 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
2966Calories
51 gProtein
243 gCarbs
202 gFat
Full nutrition (34 nutrients)
Calories2966 kcal
Protein51 g
Carbohydrates243 g
Fiber0 g
Sugars225 g
Total Fat202 g
Saturated Fat111 g
Monounsaturated Fat45 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol1287 mg
Sodium571 mg
Potassium1465 mg
Calcium1006 mg
Iron3.6 mg
Magnesium111 mg
Phosphorus1155 mg
Zinc5.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K12 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.9 mg
Folate94 mcg
Choline675 mg
Caffeine0 mg
Water857 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 47. The excerpt below is the record exactly as published.
Egg Nog, (Frozen). Beat the yolks of 4 eggs until creamy. Put a pt. of milk into a double boiler, add to it a cup of sugar, and teaspoon ful of vanilla sugar. Stir until the sugar is thoroughly dis- solved and the milk hot. Now pour this scalding hot over the eggs. When this mix- ture is perfectly cold, turn into a freezer and freeze ; when frozen stiff remove the dasher and stir into it one pint of thick cream
Cook this with the app: pantry check, scaling, and the assistant.