Iced Egg Nogg
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.
Iced Egg Nogg. — Beat up the yolk of a very fresh egg, till light, with a spoonful of caster sugar (the size of this spoon depends on taste), a table- spoonful of cold water, one of brandy (or rum), two of sherry, and a good gill of new milk
Cook this with the app: pantry check, scaling, and the assistant.