Egg-nog II

Ingredients

• Use same ingredients, and separate white and yolk of egg
• Add sugar
• Add salt
• Add wine
• Add milk
• Add the white beaten very light

Method

1. 1

   Beat yolk until thick and lemon color.

2. 2

   Add sugar, salt, wine and milk.

3. 3

   Strain, and add the white beaten very light and fold in.

Nutrition per serving

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 150. The excerpt below is the record exactly as published.

Egg-nog I. 1 egg, beaten until 2 tablespoons wine, or 1 very light. tablespoon brandy. 1 tablespoon sugar. Pinch of salt. % cup milk. Beat egg until light and creamy; add sugar, salt and wine. Mix thoroughly, add milk, and strain Egg-nog 11. Use same ingredients, and separate white and yolk of egg. Beat yolk until thick and lemon color. Add sugar, salt, wine and milk. Strain, and add the white beaten very light and fold in. INVALID COOKERY. 341 Hot=water Egg=nog. Prepare same as Egg-nog- I., using half cup hot water in place of milk. Cocoa. 4 teaspoons cocoa. 1 cup scalded milk. % cup boiling water 2 tablespoons cold water. Moisten cocoa with cold water, and add boiling water. Boil one minute, then add scalded milk. Beat rapidly for a moment, to prevent the scum from rising and to form the frothy top. Cocoa Cordial. 2 teaspoons cocoa. 74 cup boiling water. IV2 teaspoons sugar. 2 tablespoons port wine. Mix cocoa and sugar. Add enough water to form a paste. Stir well, and add remainder of water. Boil a moment, then add the wine. This is good in cases of exhaustion. Expressed Beef Juice. Take one-half pound of steak, cut from top of the round. (It must be cut one-third of an inch thick.) Wipe steak, remove all fat, and place on broiler. Broil over gas flame for three or four minutes. Turn as you count ten, to keep the juices in the meat. Put on a hot plate, cut into small pieces one and one-half inches in size, and gash each piece two or three times. Have a warm lemon-squeezer, and lay the pieces on and express the juice into a cup or small bowl resting in hot water, using care not to have it hot enough to coagulate the juices. Season with salt. Broiled Beef Tea. Dilute the beef essence with warm water. Season with cavenne.and salt. 342 SCIENTIFIC COOKING. Bottled Beef Tea. li/j pounds steak from 214 cups cold water, top of round. Salt to taste. Broil the beef five minutes, same as for broiled beef tea, and cut into pieces in same way. Place in glass jar, turn on the cold water, and let it stand for fifteen minutes. Place jar on trivet in kettle, surround with cold water, and let it heat slowly to 130° F. Let it stand two hours, strain and press all the juice out of the meat, and salt to taste. Food for the sick must not be made too salt, or it will cause too much thirst, and sometimes the water will create nausea. Frapped Beef Tea. Beef tea frozen to the consistency of a mush is a nice change for the patient. GRUELS. Flour Gruel. 1 tablespoon flour. 2 cups milk, 4 raisins. Salt to taste. Mix flour with a small quantity of the milk until it is smooth. Place the remainder of the milk in double boiler, and when scalding hot stir in flour paste and add the whole raisins. Cook thirty minutes, and remove the raisins. Season, and, if desired, add one- third cup of cream. The raisins can be omitted. Farina Gruel. 2 cups boiling water, 1 cup milk. 1 tablespoon farina. 1 egg. Cold water. Pinch salt. Cream. INVALJD COOKERY. 343 ^lix farina to a thin paste with cold water. Add to boilinc: water and boil thirty minutes. Season and add cream and egg, mixed, and serve. Arrowroot Qruel. 1 cup boiling water. 2 teaspoons Bermuda Cold water. arrowroot. Pinch salt. Mix arrowroot to thin paste with cold water. Add to boilins: water, and cook ten minutes. Season and add cream. Barley Gruel. 3 tablespoons barley flour. y_. cup milk or cream. 1 cup boiling water. Salt to taste. Mix barley flour with water to a paste. Add boiling water, and boil twenty minutes. Add milk, season, re- heat, and strain. Oatmeal Gruel. i/j cup coarse oatmeal. Milk or cream. 3 cups boiling water. Salt to taste. Add salt

Cook this with the app: pantry check, scaling, and the assistant.