Americandrink
Eggnog
From Virginia Cookery-book, 1884
Serves 1
Serve as directed by a physician.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 144. The excerpt below is the record exactly as published.
Eggnog. Beat the yolk of an egg until it is very light and thick; add a dessert-spoonful of sugar and a table-spoonful of 312 VIRGINIA COOKERY-BOOK. French brandy; now pour to it a gill of milk or cream
Cook this with the app: pantry check, scaling, and the assistant.