Fruit Eggnog
From Science of food & cookery, 1921
A tablespoon of rich cream added to the beaten yolk will add to the palatability and also to the caloric value of fruit eggnog.
Presented as published in 1921. 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
125Calories
7 gProtein
13 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein6.5 g
Carbohydrates13 g
Fiber0 g
Sugars12 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium109 mg
Calcium36 mg
Iron0.9 mg
Magnesium12 mg
Phosphorus109 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C37 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 132. The excerpt below is the record exactly as published.
FRUIT EGGNOG l/3 cup grape juice or prune juice i egg separated A sprinkle of sugar if needed
Cook this with the app: pantry check, scaling, and the assistant.