Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggnog
From Mary Jane's cook book, 1916
Serves 1
Presented as published in 1916. 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
415Calories
13 gProtein
31 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories415 kcal
Protein13 g
Carbohydrates31 g
Fiber5.2 g
Sugars19 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol48 mg
Sodium9799 mg
Potassium492 mg
Calcium377 mg
Iron0.9 mg
Magnesium78 mg
Phosphorus322 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D2.4 mcg
Vitamin C0.8 mg
Vitamin A126 mcg
Vitamin E1.2 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate20 mcg
Choline50 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 2. The excerpt below is the record exactly as published.
EGGNOG. Egg yolk, 1. Salt, a pinch. Sugar, 1 teaspoon. Milk, 1 cup. Nutmeg. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.