Eggnog

Ingredients

• Beat the yolk of one egg
• one tablespoonful of sugar
• one tablespoonful of wine or brandy
• half a cup of milk
• Beat the white of the egg

Method

1. 1

   Beat the yolk and sugar to a cream.

2. 2

   Add wine or brandy and milk.

3. 3

   Beat the white to a froth and stir in lightly.

Nutrition per serving

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 249. The excerpt below is the record exactly as published.

Eggnog. — Beat the yolk of one egg ; add one table- spoonful of sugar ^ and beat to a cream. Add one table- spoonful of wine or brandy^ and half a cup of milk. Beat the white of the egg to a froth, and stir in lightly. Omit The Boston Cook Book, 425 \ the milk when more condensed nourishment is required, or the wine, if not approved b^^ the ph3^sician. It is more palatable when made with the milk. Whipped cream may be substituted for the milk. In many cases it is desirable not to have the white beaten to a froth, as it causes wind in the stomach. .Portable Beef Tea, — Two pounds of heef cut fine, and half a box of gelatine. Soak together in one pint of cold water one hour, squeezing often. Heat to nearly the boiling-point. Strain, pressing all the juice from the meat, fill a glass jar with the juice, place the jar in water, and heat till the water outside the jar boils. Seal while hot. Dissolve two teaspoonfuls of the above prepara- tion in half a cup of boiling water ^ add a few grains of scdt^ and serve at once. A convenient form of food for travellers. Broiled Beef Pidp, — Scrape raw beef to a pulp, make it into small cakes, and broil as steak. Season with salt and a few grains oi cayenne pepper^ and serve hot. Egg Tea and Coffee. — Beat the yolk of one egg ; add one tablespoonful of sugar

Cook this with the app: pantry check, scaling, and the assistant.