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Very Fine Egg-Nog
From The Blue grass cook book, 1904
Serves 25
After adding the liquor to the eggs, it is well to let it stand for a while before adding the cream, as it cooks the eggs.
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
682Calories
6 gProtein
20 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein5.7 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Cholesterol331 mg
Sodium39 mg
Potassium167 mg
Calcium115 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus152 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.4 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline134 mg
Caffeine0 mg
Alcohol8.7 g
Water113 g
Estimated from matched ingredients across 25 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 70. The excerpt below is the record exactly as published.
VERY FINE EGG-NOG R. V. J. 1 gallon of cream, 24 eggs, using only the yolks, 26 tablespoons of sugar, ^ grated nutmeg, 8 wineglasses of rum, 286 BEVERAGES 10 wineglasses of brandy, 8 wineglasses of whisky
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