Sherry Nog

Name: Sherry Nog
Ingredients: To the yelk of one egg; one tablespoonful of powdered sugar; two tablespoonfuls of sherry wine; and a pint of whipped cream

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

1352Calories

21 gProtein

71 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1352 kcal

Protein21 g

Carbohydrates71 g

Fiber0 g

Sugars46 g

Total Fat109 g

Saturated Fat66 g

Monounsaturated Fat32 g

Polyunsaturated Fat4.8 g

Omega-30 g

Cholesterol542 mg

Sodium111 mg

Potassium785 mg

Calcium504 mg

Iron1.2 mg

Magnesium60 mg

Phosphorus519 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.9 mcg

Vitamin C0 mg

Vitamin A961 mcg

Vitamin E3.5 mg

Vitamin K9.1 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.4 mg

Folate38 mcg

Choline226 mg

Caffeine0 mg

Water347 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 36. The excerpt below is the record exactly as published.

SHERRY NOG. To the yelk of one egg thoroughly beaten add one tablespoonful of powdered sugar and two tablespoonfuls of sherry wine and a pint of whipped cream

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