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Frozen Eggnog (for one person)

Name: Frozen Eggnog (for one person)
Yield: 1 servings
Ingredients: one egg; scant tablespoon sugar; two tablespoons brandy; one wineglass rich cream; the well-beaten white of egg

From The Times cook book, no. 2, 1905

Serves 1

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

297Calories

12 gProtein

15 gCarbs

14 gFat

Full nutrition (35 nutrients)

Calories297 kcal

Protein12 g

Carbohydrates15 g

Fiber0 g

Sugars13 g

Total Fat14 g

Saturated Fat6.7 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol212 mg

Sodium77 mg

Potassium94 mg

Calcium43 mg

Iron0.9 mg

Magnesium7.5 mg

Phosphorus114 mg

Zinc0.7 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Alcohol9.3 g

Water114 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 122. The excerpt below is the record exactly as published.

FROZEN EGGNOG (for one person.) Mrs. C. C. Hall, Hollywood, Cal.— To the well-beaten yolk of one egg add scant table- spoon sugar, two tablespoons brandy, one wine- glass rich cream, and lastly the well-beaten white of egg

Cook this with the app: pantry check, scaling, and the assistant.