vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Nog without Wine or Brandy
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 71. The excerpt below is the record exactly as published.
Egg Nog without Wine or Brandy. — Put the yolk of a fresh ^^^ in a small bowl or cup, add a teaspoonful of lemon juice, a tablespoonful of sugar, a grating of nutmeg, and five drops each of ginger and lemon ex- tract. Whip until light and thick. Beat the white of the ^^g to a stiff froth, and mix with the beaten yolk, i6o The Art of Cooheiy. then add three tablespoonfuls of cream, whipped or un- whipped, and serve. Egg Whips with Syrup. — Put the yolk of a fresh ^g<
Cook this with the app: pantry check, scaling, and the assistant.