vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Nog Sauce
From The Henderson cook book, 1914
Serves 1
Ready to serve.
Presented as published in 1914. 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
775Calories
19 gProtein
46 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories775 kcal
Protein19 g
Carbohydrates46 g
Fiber0 g
Sugars40 g
Total Fat55 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol507 mg
Sodium398 mg
Potassium468 mg
Calcium281 mg
Iron1.9 mg
Magnesium37 mg
Phosphorus392 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline317 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 47. The excerpt below is the record exactly as published.
NOG SAUCE. Beat white of 1 egg until stiff, add yolk and beat again. Mix y% cup milk, and % cup of cream, sweeten with 4 table- spoons powdered sugar, stir until sugar is dissolved, and add gradually to the egg. Mix thoroughly, flavor with a tea- spoon vanilla and 2 tablespoons of sherry
Cook this with the app: pantry check, scaling, and the assistant.