Americandrink
Eggnog
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 127. The excerpt below is the record exactly as published.
Eggnog. A quart of rich milk, six eggs beaten yeiy light separately and then together, half a pint of Sherry wine and best French brandy mixed, and three heaping tablespoons of powdered sugar ; beat the eggs separately, then together, add the sugar, beat it well in, then add the wine and brandy and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.