Americandrink
Eggnog
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
White of egg is almost pure albumin, easily digested.
Presented as published in 1915. 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
245Calories
10 gProtein
32 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein10 g
Carbohydrates32 g
Fiber0 g
Sugars32 g
Total Fat8.8 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium118 mg
Potassium268 mg
Calcium181 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus223 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C6 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate27 mcg
Choline169 mg
Caffeine0 mg
Water175 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 6. The excerpt below is the record exactly as published.
eggnog, gruel, broths, are valuable at this time. They are digestible and nourishing. Eggnog. 1 egg 1 T. lime water, and speck of % C. milk salt 2 T. sugar 1 T. lemon juice Beat yolks till foamy. Add other ingredients, stirring con- stantly. Add stiffly beaten white of egg and a dash of nut- me
Cook this with the app: pantry check, scaling, and the assistant.