vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Eggnog Served With Zarina Cream
From Kentucky receipt book, 1903
Serves 9
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 179. The excerpt below is the record exactly as published.
Eggnog Served With Zarina Cream. One quart of thick cream, beat the yolks of 6 eggs very light, then stir in 7 tablespoons of granulated sugar, nutmeg to taste. Pour over this 7 wine glasses of any kind of liciuo
Cook this with the app: pantry check, scaling, and the assistant.