vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Virginia Eggnog
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
764Calories
6 gProtein
35 gCarbs
46 gFat
Full nutrition (35 nutrients)
Calories764 kcal
Protein6.3 g
Carbohydrates35 g
Fiber0 g
Sugars31 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol135 mg
Sodium72 mg
Potassium298 mg
Calcium222 mg
Iron0 mg
Magnesium22 mg
Phosphorus193 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline22 mg
Caffeine0 mg
Alcohol28 g
Water231 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 18. The excerpt below is the record exactly as published.
VIRGINIA EGGNOG 12 eggs 2 cups whisky 1 cup sugar 1 cup rum 1 quart milk 1 quart heavy cream, beaten
Cook this with the app: pantry check, scaling, and the assistant.