Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Nogg
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 30. The excerpt below is the record exactly as published.
Egg Nogg Whip the whites and yolks of six eggs into a stiff cream, adding a half cup of sugar. Pour into a quart of rich milk, adding a half pint of good brandy and a little flavoring of nut- me
Cook this with the app: pantry check, scaling, and the assistant.