Americandrink
Eggnog
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 41. The excerpt below is the record exactly as published.
EGGNOG. Take one quart of rich milk, one dozen large hen eggs, one quarter of a pint of good Jamaica rum, and three-fourths of a pint of the best whiskey; sweeten to the taste with loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.