Yankee Egg Nog

Name: Yankee Egg Nog
Ingredients: Take the yolks of eight eggs; six tablespoonfuls of pulverized loaf sugar; one-half of a nutmeg grated; one-third of a pint of good Jamaica rum; a wine glass of brandy or Madeira wine; three pints of rich milk

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 42. The excerpt below is the record exactly as published.

YANKEE EGG NOG. MRS. Cc. H. V. Take the yolks of eight eggs and six tablespoon- fuls of pulverized loaf sugar, and beat them to the consistency of cream. To this add one-half of a nut- © meg grated and well beaten. Then mix one-third of a pint of good Jamaica rum, and a wine glass of brandy or Madeira wine. Have ready the whites of the eggs beaten to a stiff froth, and add them to the above mix- ture. When this is done, stir in three pints of rich milk

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