Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Egg-Nog
From The Blue grass cook book, 1904
Serves 20
Ready to serve.
Presented as published in 1904. 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
882Calories
9 gProtein
30 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories882 kcal
Protein8.6 g
Carbohydrates30 g
Fiber0 g
Sugars23 g
Total Fat75 g
Saturated Fat38 g
Monounsaturated Fat14 g
Polyunsaturated Fat0 g
Cholesterol193 mg
Sodium39 mg
Potassium182 mg
Calcium115 mg
Iron0 mg
Magnesium11 mg
Phosphorus108 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.7 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol7.4 g
Water139 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 49. The excerpt below is the record exactly as published.
FROZEN EGG-NOG Mrs. Henry C. Btickner Yolks of 12 eggs, 1 pound of sugar, 1 pint of brandy, 1 pint of Jamaica rum, 1 gallon of cream
Cook this with the app: pantry check, scaling, and the assistant.