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Eggnog
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
572Calories
8 gProtein
18 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein8.4 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat0 g
Cholesterol125 mg
Sodium9725 mg
Potassium121 mg
Calcium81 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus70 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol4.6 g
Water115 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 90. The excerpt below is the record exactly as published.
EGGNOG. Beat the yolk of 1 egg until very light, add 1 tablespoon of sugar, and a speck of salt, and beat until creamy. Add very slowly 1 tablespoon of brandy, or more, if egg still has a raw taste. Add % cup of milk or whipped cream and last of all the stiffly-beaten white of the egg
Cook this with the app: pantry check, scaling, and the assistant.