Americandrinkvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frozen Eggnog
From The home cook book, 1905
Serves 6
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
Nutrition per serving
458Calories
6 gProtein
38 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories458 kcal
Protein5.8 g
Carbohydrates38 g
Fiber0.1 g
Sugars35 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol204 mg
Sodium125 mg
Potassium131 mg
Calcium69 mg
Iron0.6 mg
Magnesium9.8 mg
Phosphorus112 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline99 mg
Caffeine0 mg
Alcohol0.8 g
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 142. The excerpt below is the record exactly as published.
FROZEN EGGNOG Separate the yolks and whites of four eggs. Beat the yolks with one cup of sugar, add a pint of cream, and freeze. When partly frozen, add the whites of the eggs beaten to a stiff froth, four tablespoons of sherry, one tablespoon of brandy
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