vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Grandmother's Eggnog
From The farm cook & rule book, 1923
Serves 1
Presented as published in 1923. 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
402Calories
21 gProtein
26 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories402 kcal
Protein21 g
Carbohydrates26 g
Fiber0 g
Sugars25 g
Total Fat22 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium373 mg
Calcium301 mg
Iron0 mg
Magnesium30 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water316 g
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 139. The excerpt below is the record exactly as published.
Grandmother's Eggnog Beat 1 egg yolk and 1 tablespoonf ul of sugar together until the mixture is light. Add 1 cupful of milk, 1 teaspoonful of vanilla and the stiffly beaten white of 1 egg. Pour over 2 tablespoonfuls of crushed ice
Cook this with the app: pantry check, scaling, and the assistant.