Egg Nog Sauce for Nesserole Pudding

Name: Egg Nog Sauce for Nesserole Pudding
Ingredients: 3 egg yolks; 1 cup of whiskey; 3 tablespoons of sugar

From Raleigh recipe book, 1925

Serve in a separate bowl with the moulded pudding.

Presented as published in 1925. 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

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 29. The excerpt below is the record exactly as published.

EGG NOG SAUCE FOR NESSEROLE PUDDING 3 egg yolks 1 cup of whiskey 3 tablespoons of sugar

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