Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggnog
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
1112Calories
9 gProtein
22 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories1112 kcal
Protein9.1 g
Carbohydrates22 g
Fiber5.2 g
Sugars0.8 g
Total Fat100 g
Saturated Fat58 g
Monounsaturated Fat21 g
Polyunsaturated Fat0.8 g
Cholesterol435 mg
Sodium63 mg
Potassium343 mg
Calcium217 mg
Iron1.2 mg
Magnesium61 mg
Phosphorus260 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C0.8 mg
Vitamin A66 mcg
Vitamin E0.4 mg
Vitamin K6 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate44 mcg
Choline142 mg
Caffeine0 mg
Alcohol13 g
Water178 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 212. The excerpt below is the record exactly as published.
EGGNOG Beat the yolk of one egg very light. Add one wineglass of whiskey, drop by drop, until the egg is cooked. Next put in one tablespoon of rum, one glass of rich milk or cream, and lastly the white of the egg beaten to a stiff froth. Nut- meg to taste.
Cook this with the app: pantry check, scaling, and the assistant.