vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg-Nogg
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Vanilla flavor may be used instead of nutmeg, if liked.
Presented as published in 1907. 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
639Calories
27 gProtein
34 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein27 g
Carbohydrates34 g
Fiber0.2 g
Sugars32 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat10 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol398 mg
Sodium304 mg
Potassium896 mg
Calcium680 mg
Iron1.4 mg
Magnesium73 mg
Phosphorus677 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K1.6 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline307 mg
Caffeine0 mg
Water521 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 131. The excerpt below is the record exactly as published.
Egg-Nogg Beat the yolks of 3 eggs and 2 or 3 tablesp powdered sugar to a cream, add the beaten whites and a little grated nutmeg, % cup cream, stirring well, and gradually 1 pt fresh milk
Cook this with the app: pantry check, scaling, and the assistant.