Maryland Egg-Nogg

Name: Maryland Egg-Nogg
Ingredients: one gallon of milk; one dozen eggs; fifteen tablespoonfuls of sugar; one grated nutmeg; one pint of brandy; one pint of Jamaica rum

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

4951Calories

203 gProtein

373 gCarbs

182 gFat

Full nutrition (35 nutrients)

Calories4951 kcal

Protein203 g

Carbohydrates373 g

Fiber0 g

Sugars378 g

Total Fat182 g

Saturated Fat91 g

Monounsaturated Fat49 g

Polyunsaturated Fat16 g

Omega-30.7 g

Cholesterol2700 mg

Sodium2340 mg

Potassium6689 mg

Calcium5134 mg

Iron11 mg

Magnesium537 mg

Phosphorus5144 mg

Zinc24 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D49 mcg

Vitamin C0 mg

Vitamin A2208 mcg

Vitamin E8.2 mg

Vitamin K1.8 mcg

Vitamin B63.4 mg

Vitamin B1226 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)8.1 mg

Niacin (B3)4.6 mg

Folate282 mcg

Choline2458 mg

Caffeine0 mg

Alcohol148 g

Water4188 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.

MARYLAND EGG-NOGG. BY MRS. STEPHEN J. FIELD. (Wife of Associate Justice of the Supreme Court.) s>NE gallon of milk, one dozen eggs. Divide the yolks from the whites and beat them. Add fifteen tablespoonfuls of sugar, one grated nutmeg, one pint of brandy, one pint of Jamaica rum. Beat the yolks and sugar until light, add the brandy and rum, stirring constantly. Last of all put in one gallon of milk

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